This has been my Friday night go-to recipe of late. A hot oven cooks both the Chilli Chicken and Nachos with minimal interruption and all you have to do is a bit of chopping in the prep. work for the Nachos.
Ideal when all you really want to do is put your feet up after a busy week and maybe sip and something chilled accompanied by tasty food.
You will need : (Serves 4 approx. – easily double quantities to feed more!)
1 red onion
1 red pepper
Oil to drizzle
Salt & Pepper
Chilli Powder – Hot
200g pack Tortilla Chips
Cheese to grate or tear e.g. mozzarella, cheddar, manchego – whatever you like
350g Mini chicken fillets
Juice & Zest of lime
4 tbsp hot sauce
2 tbsp tomato puree
1 tsp chopped chilli
1 tsp garlic granules
Maple syrup to drizzle for last 5 mins of cooking
Chicken Cooking Instruction :
Pre-heat the fan oven to 220C
Place the chicken mini fillets in a baking dish
Combine the other ingredients in a small jug or cup (except maple syrup) – juice & zest of lime, hot sauce, tomato puree, chopped chilli, garlic granules, mix them together then pour over the chicken
Cook the chicken in the hot oven for 15 minutes
Drizzle over some maple syrup & cook for 5 minutes more
Nachos Cooking Instruction :
While the chicken cooks, chop the tomatoes, red pepper, red onion & jalepenos.
Combine these chopped ingredients in a large baking tray
Drizzle over some oil, season with salt and pepper and spice up with garlic granules and hot chilli powder – a nice dusting will do.
Mix well and spread out over base of tray or two trays if you need more room
Scatter tortilla chips on top
Top with grated cheese
Cook in the hot oven for 5 to 10 minutes (try to time this so will be ready when chicken is ready).
Suggest you serve the Nachos & Chilli Chicken with some rocket leaves or salad.
The same coating for the chilli chicken works really well with chicken pieces – like chicken thighs with skin on, cook for longer though – approx. 40 minutes
Why can’t everyday be Friday?!