Pulled Chicken Nachos with Persian Fetta

serves 4


  • 2 tbsp olive oil
  • 4 skinless chicken thigh fillets – 150gm each
  • 1 small brown onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp each ground cumin, ground coriander and smoked paprika
  • 1 tbsp red wine vinegar
  • 400gm canned chopped tomatoes
  • 250ml (1 cup) chicken stock
  • 1 chipotle chilli in adobo (available at specialty grocers & some supermarkets)
  • 1 tsp dried oregano
  • 200gm (1 cup) canned black beans, drained
  • 250gm corn chips or tortilla chips

Tomato Salsa

  • 3 cherry tomatoes, quartered
  • 1 small white onion, finely chopped
  • 1 cup coriander, coarsely chopped
  • Juice of 1 lime
  • 1 and a half fresh jalapeño chillies, finely chopped, or to taste
  • 2 tbsp extra-virgin olive oil

Avocado Crema

  • 1½ ripe avocados
  • Juice of ½ lime
  • 2 tsp extra-virgin olive

To top


Pre heat oven to 160 °C (fan forced).

Heat oil in a large casserole or oven proof saucepan over medium-high heat, add chicken and brown remove from pan and (4-5 mins), then set aside.

Add onion and garlic to casserole, sauté until soft (4-5 mins), add spices and season to taste.

Deglaze pan with vinegar, add tomato, stock, chipotle, oregano and chicken. Bring to a simmer, and then cook in oven, turning chicken occasionally, until tender (50 mins to 1 hour).

Set aside to cool slightly, then shred chicken, stir in beans and season to taste.

For tomato salsa, combine all ingredients in a bowl, season to taste and set aside for flavours to develop (10-15 mins).

For avocado crema, process all ingredients in a small food processor until smooth, season to taste, cover and refrigerate until required.

Increase oven to 180°C.

Scatter chips on a large baking tray, top with chicken and bean mixture, scatter with Persian Fetta then bake until golden and bubbling (10-12 mins).

Serve topped with radish, salsa, avocado and coriander.

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