Ingredients
2 tbsp rice bran oil
1 onion, thinly sliced
4 garlic cloves, sliced
1½ tsp cumin seeds
1½ tsp ground coriander
2 cups chicken stock
480 g can tomato puree
1 tsp SIDS SMOKEY GARLIC SAUCE
1 oregano sprig
2 bay leaves
2 kg whole chicken legs
12 x 12 cm flour tortillas
4 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
Coriander, lime wedges and sliced onion, for serving
Directions
In a large cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, SIDS SMOKEY GARLIC SAUCE, oregano and bay leaves then bring to a boil. Add the chicken, cover partially and simmer until cooked, 35-40 minutes.
Meanwhile, preheat the oven to 200°C. In batches, fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.
Remove the chicken from the sauce and shred the meat. Return the meat to the sauce and simmer for 10 minutes.
Discard the bay leaves and oregano sprig. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR and season with SIDS SALT & PEPPER to taste. Serve in the taco shells with coriander, lime and onion.
