Pulled Chicken Nachos

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 1/2 lime
2 tsp extra-virgin olive

To top:
275g jar Yarra Valley Dairy Persian Fetta
2 radishes, thinly sliced
1/4 cup coriander, coarsely chopped


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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