Puffy Chicken Tacos with Red Cabbage Slaw Recipe | Food Network UK

Ingredients

• For the chicken:
• 6 chicken thighs
• 1/2 cup fresh squeezed orange juice
• 1/4 cup fresh squeezed lime juice
• 2 tablespoons smoky chilli powder
• 3 cloves garlic, coarsely chopped
• 2 tablespoons sunflower oil
• Salt and freshly ground black pepper
• Peanut barbecue sauce (recipe follows)
• For the peanut barbecue sauce:
• 1 tbsp sunflower oil
• 2-inch piece fresh ginger, peeled and finely chopped
• 1 1/2 cups barbecue sauce
• 2 cups homemade chicken stock or low-sodium canned chicken broth
• 2 tablespoons soy sauce
• 1/4 cup peanut butter
• Salt and pepper
• For the red cabbage slaw:
• 1/2 head red cabbage, finely shredded
• 1 small red onion, halved and thinly sliced
• 1/4 cup rice wine vinegar
• 1/2 cup freshly squeeze orange juice
• 1/4 cup sunflower oil
• 1 tablespoon honey
• 1/4 cup chopped coriander leaves
• 2 tablespoons finely chopped fresh mint leaves
• For the puffy tacos:
• 3 cups corn masa mix
• 1 1/2 teaspoons salt
• 2 1/4 cups warm water
• Vegetable oil, for frying
• Shredded chicken, guacamole, beans and cheese or your favorite filling
• For the peanut coriander relish:
• 1/2 finely chopped roasted peanuts
• 1 tablespoon light brown sugar
• 2 tablespoons finely chopped coriander leaves