Tex-Mex chicken taco traybake
Jamie says: "When you want to get ahead, this spicy chicken taco filling is just the ticket. Freeze in portions for a quick meal on busy nights, or as dinner party prep."
- Preheat the oven to gas 6, 200°C, fan 180°C. Peel the red onions, cut into wedges and scatter into a large deep roasting tray with the cherry tomatoes. Remove and discard the skin from the chicken thighs, then place them in the tray and rub it all with 2 tsp smoked paprika, ½ tbsp olive oil, 1 tbsp red wine vinegar and a pinch of sea salt and black pepper. Roast for 45 mins, or until the chicken is cooked through and crispy.
- Meanwhile, heat a large frying pan on a medium-high heat and char the corn for 15 mins, turning regularly. Remove to a board. Once cool enough to handle, slide a sharp knife down the cobs to cut off the corn.
- Wash and shred the lettuce. Spoon the yogurt into a small bowl and spike with ½ tsp smoked paprika and a pinch of black pepper. Shred the chicken off the bone with 2 forks, then stir back into the tray.
- Bring everything to the table and pile the chicken into wraps with the charred corn, paprika yogurt, lettuce and a final dusting of paprika. Serve with wedges of lime, if you like.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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