Simply Better and Simply Delicious

I am delighted to be ambassador for the Dunnes Stores Simply Better range. Meeting some of the producers for the fantastic produce included in the range has been a real pleasure. I know I always say it but a chef’s job is made easier when there is brilliant ingredients on offer and that is certainly the case here. Dunnes Stores has released a ‘Cook with Neven’ magazine using some of the Simply Better range and you can pick it up in selected stores online or download it here.

Here is one of the recipes from the magazine, Pulled Corn Fed Chicken Tacos. Make sure you check out the rest!

20170710_090524

Ingredients (Serves 4-6)
8 x Simply Better Fresh Irish Corn
Fed Chicken Thighs, skinned
2 Tbsp Chipotle or Harissa Paste
1 Small Red Onion, grated
250ml Passata
5 Tbsp Barbecue Sauce
12 Crisp Taco Shells
1 Little Gem Lettuce, shredded
1 Small Ripe Avocado, peeled,
stoned and diced
100g Cherry Tomatoes, quartered
Sea Salt & Freshly Ground
Black Pepper
1 Lime, cut into wedges, to serve

Method
1. Preheat the oven to 180°C
(350°F / Gas Mark 4).
2. Rub the chicken thighs with 1
tablespoon of the chipotle or
harissa paste and season with
salt and pepper. Mix the remaining
tablespoon of chipotle or harissa
paste with the onion, passata and
barbecue sauce. Place in a small
baking tin and add the chicken
thighs in a single layer. Cover tightly
with foil and bake for 45 minutes.
3. Increase the oven temperature
to 200°C (400°F / Gas Mark 6).
Remove the foil from the chicken
and roast for another 15-20 minutes
until the chicken is meltingly tender
and almost falling off the bone.
When the chicken is really tender,
use two forks to shred the meat into
the sauce, discarding the bones.
4. Arrange the taco shells on a
baking sheet and place in the
oven for 2-3 minutes to crisp up.
5. To serve, put some shredded
lettuce into each taco and top
with the pulled chicken. Scatter
over the avocado and cherry
tomatoes and season with a
little salt and pepper. Arrange on
plates with the lime wedges.

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