This recipe is adapted from one in the wonderful Clean Eating magazine, but the recipe is unfortunately is not available online. Dried chilis used to be hard to find where I live, but the little gourmet market around the corner has started stocking some so I was excited to give this new technique a try!
You need boneless chicken thighs, dried ancho or other mild chilis, garlic, tortillas, black beans, a tomato, an orange, carrots, mint, and an avocado.
First seed and stem the dried chilis. I used scissors to cut off the tops and cut them open, then banged the seeds out.
Then add the chilis, tomato, garlic, the juice of the orange (zest it first and set the zest aside), a cup of water and some salt to the blender.
Blend until smooth and bright orange.
Now dice your chicken thighs and brown them in a bit of oil. Leave them alone on one side for a few minutes to get a nice brown crust before flipping them over.
Once the chicken is browned on both sides but not necessarily cooked through, add the 1 cup of the chili sauce to the pan and scrape the bottom to deglaze.
Drain and rinse your canned black beans...
...then add the rest of the sauce and the black beans to the pan with the chicken.
Simmer for about 30 minutes, partially covered until the chili sauce has thickened.
Meanwhile, make the carrot slaw by grating up carrots
and chopping the mint.
Mix together with the orange zest for a nice, refreshing slaw to top your tacos.
By now the chicken's chili sauce should be nice and thick.
Once it is thick and the chicken is cooked through, remove it from the heat and assemble your tacos.
On warm flour tortillas spread some chicken-bean-chili mixture, some carrot slaw and some avocado wedges.
Fold up and taste the delicious, warm flavour dried chilis bring to the chicken.
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