Chicken tinga tacos
Try a classic Mexican dish; a delicious shredded chicken stew with a touch of chipotle. It can be eaten on top of corn tostadas or in tacos
Prawn orzo saganaki-style
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 5 garlic clovesfinely chopped
- 1 tsp chilli flakes(optional)
- 2 tsp dried oregano
- 2 tbsp tomato purée
- 200ml white wine
- 2 x 400g can cherry tomatoes
- 300g orzo
- 500ml hot chicken stock
- 350g raw king prawns
- small handful of parsleyfinely chopped
- 50g fetacrumbled
- ½ lemoncut into wedges
To serve
- 4 slices (90g) ciabattatoasted
Nutrition: Per serving
- kcal445low
- fat7glow
- saturates3g
- carbs56g
- sugars14g
- fibre7ghigh
- protein27g
- salt2.03g
Method
step 1
Heat the oil in a wide frying pan over a medium heat. Fry the onion with a pinch of salt for 3-4 mins until slightly softened. Stir in the garlic, chilli (if using), oregano and purée and cook for a further 2 mins. Turn the heat up to high and pour in the wine. Leave to reduce by half, about 3-5 mins, then stir in the cherry tomatoes, orzo and stock. Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender. Stir in the prawns and cook for 2-3 mins until opaque and cooked through. Season and scatter over the parsley and feta. Serve the lemon wedges on the side for squeezing over.
