Yucatan Roasted Chicken

with Soft Tortillas

8 x La Banderita 6" flour and/or corn tortillas

4 chicken marylands

2 onions, finely sliced

1 tbs. coriander seeds, toasted

1 tbs. cumin seeds, toasted

1 tsp. black peppercorns, toasted

1 tbs. dried oregano

1 chipotle in adobo sauce, chopped plus 1 tbs. of its sauce

1 cup of orange juice

1 tbs. apple cider vinegar

1 cup chicken stock

Make this with

Street Taco

Soft Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Pre heat the oven to 180°C.

Step 2

Place the onions into a baking dish with the cinnamon sticks and bay leaves.

Step 3

Heat a large grill pan or bbq over a high heat. Massage oil into the marylands and season with salt. Grill skin side down for 3-4 minutes or until slightly chard on both sides. The chicken won’t be cooked at this stage.

Step 4

Arranged chicken marylands on top of onions.

Step 5

In a mortar and pestle, crush the spices, oregano and add the chipotle and pound to make a paste. Season with a pinch of salt and mix in with the orange juice. Pour over the chicken and add the stock. Roast in the oven for 40-45 minutes until cooked through.

Step 6

Heat tortillas in a warm pan for 1 minute on each side. Keep warm in a clean tea towel.

Step 7

Serve chicken with tortillas in the middle of the table with your favourite Mexican accompaniments.