Jamie Oliver’s Chicken Tacos are made with chicken, thyme, lemon, and garlic, served on tortillas, and topped with lettuce, tomatoes, avocado, mixed seeds, feta cheese, and salsa, creating a tasty dish that takes 2 hours to prepare!
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💛 Why You’ll Love This Chicken Tacos Recipe:
- Flavorful Roasted Chicken: The thyme, lemon, and garlic infuse the chicken with rich, aromatic flavors.
- Homemade Tortillas: Freshly made tortillas add an authentic, delicious touch.
- Vibrant Salsa: Charred tomatillos and fresh herbs create a zesty, refreshing salsa.
- Nutritious and Balanced: Packed with fresh vegetables, seeds, and lean protein.
❓ What Is Jamie Oliver’s Chicken Tacos Recipe?
Jamie Oliver’s Chicken Tacos Recipe features roasted chicken with thyme, lemon, and garlic, served on homemade tortillas and topped with lettuce, tomatoes, avocado, mixed seeds, feta cheese, and salsa.
🍗 Jamie Oliver Chicken Tacos Ingredients
- 1 x 1.8 kg whole free-range chicken
- 4 sprigs of fresh thyme
- olive oil
- 1 lemon
- 1 bulb of garlic
- 500 g plain flour, plus extra for dusting
- 1 cos lettuce
- 250 g ripe cherry tomatoes
- 2 ripe avocados
- 100 g mixed seeds
- 200 g feta cheese
Salsa:
- 2 fresh red or green chillies
- 500 g tomatillos or green tomatoes
- 1 bunch of fresh mint, (30g)
- 1 bunch of fresh coriander, (30g)
- 2 spring onions
- 1 clove of garlic
- 2 tablespoons cider vinegar
- extra virgin olive oil
- 1 splash of quality tequila
🌮 How To Make Jamie Oliver Chicken Tacos
- Set the oven temperature to 190°C/375°F/gas 5.
- Pick thyme leaves and crush them with salt and pepper in a mortar. Rub the mixture over the chicken with olive oil.
- Halve the lemon, peel and bash the garlic bulb, and then stuff inside the chicken cavity.
- Place the chicken in a roasting tray and roast for about 1 hour 30 minutes. Check if cooked by piercing the thickest part of the thigh – juices should run clear.
- Combine flour, a pinch of salt, 2 tablespoons olive oil, and 150 ml cold water in a bowl. Mix until dough forms.
- Transfer to a floured surface, and knead for 5 minutes until smooth. Shape into a 45 cm long sausage, slice into 16 pieces, and roll into balls.
- Roll dough balls into circles and cook in a hot non-stick frying pan for 2-3 minutes on each side until lightly golden. Keep warm wrapped in foil.
- Preheat a griddle pan over high heat. Prick chilies, remove tomatillo skins, and char on the griddle for 15-20 minutes.
- Place mint leaves, charred chilies, tomatillos, spring onions, garlic, cider vinegar, olive oil, and tequila in a food processor. Blend until smooth, adding salt to taste.
- Once the chicken is cooked and slightly cooled, strip and shred the meat.
- Shred lettuce, quarter tomatoes, halve, and destone avocados. Pick mint and coriander leaves.
- Place shredded chicken on tortillas, and top with lettuce, tomatoes, avocado, mixed seeds, and crumbled feta. Drizzle with salsa.
đź’ Recipe Tips
- Check Chicken Doneness: Pierce the thickest part of the thigh; if juices run clear, the chicken is cooked.
- Properly Knead Dough: Knead tortilla dough for at least 5 minutes to achieve a smooth, elastic texture.
- Char Salsa Ingredients Well: Ensure chilies and tomatillos are well-charged for a deeper, smokier flavor.
- Serve Warm Tortillas: Keep tortillas warm in foil to maintain their soft texture and enhance the eating experience.
🥗 What To Serve With Chicken Tacos?
Serve Chicken Tacos with Panzanella,Caesar Salad,Mexican Salad, Creamy Prawn Linguine, Sardine Spaghetti,French Braised Peas, Pickled Red Onions,Beetroot Relish,Creamed Leeks,Colcannon Mash, and Colcannon Mash.
🎚 How To Store Leftovers Chicken Tacos?
- In The Fridge: Store leftover chicken tacos in an airtight container for up to 2 days.
- In The Freezer: Freeze shredded chicken and tortillas separately in freezer-safe bags for up to 3 months.
🥵 How To Reheat Leftovers Chicken Tacos?
- In The Oven: Preheat to 350°F, wrap leftover chicken tacos in foil, and heat for 10 minutes.
- In The Microwave: Heat leftover chicken tacos in a microwave-safe plate on HIGH for 30 to 45 seconds.
- In The Air Fryer: Heat leftover chicken tacos in an air fryer basket at 400°F for 4 to 5 minutes.
FAQs
What is the difference between a chicken taco and a quesadilla?
Tacos are typically soft and folded, while quesadillas have a crispy, toasted exterior and are usually filled with melted cheese.
Why did my chicken tacos turn out dry?
Chicken tacos can turn out dry due to overcooking, which causes the chicken to lose moisture and become tough.
Why is my salsa for chicken tacos too spicy?
Your salsa for chicken tacos might be too spicy due to using an excessive amount of spicy ingredients like chilies or jalapeños.
Why are my homemade tortillas for chicken tacos not soft?
Homemade tortillas for chicken tacos may not be soft if overcooked, causing them to lose moisture and become hard.
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Jamie Oliver Chicken Tacos Nutrition Facts
Amount Per Serving
- Calories 340
- Total Fat 14g
- Saturated Fat 5.5g
- Trans Fat 0.2g
- Cholesterol 80mg
- Sodium 659mg
- Potassium 642mg
- Total Carbohydrates 28g
- Dietary Fiber 3.2g
- Sugars 3.9g
- Protein 25g
Jamie Oliver Chicken Tacos
Description
Jamie Oliver’s Chicken Tacos are made with chicken, thyme, lemon, and garlic, served on tortillas, and topped with lettuce, tomatoes, avocado, mixed seeds, feta cheese, and salsa, creating a tasty dish that takes 2 hours to prepare!
Ingredients
Salsa:
Instructions
- Set the oven temperature to 190°C/375°F/gas 5.
- Pick thyme leaves and crush them with salt and pepper in a mortar. Rub the mixture over the chicken with olive oil.
- Halve the lemon, peel and bash the garlic bulb, then stuff both inside the chicken cavity.
- Place the chicken in a roasting tray and roast for about 1 hour 30 minutes. Check if cooked by piercing the thickest part of the thigh – juices should run clear.
- Combine flour, a pinch of salt, 2 tablespoons olive oil, and 150 ml cold water in a bowl. Mix until dough forms.
- Transfer to a floured surface, and knead for 5 minutes until smooth. Shape into a 45 cm long sausage, slice into 16 pieces, and roll into balls.
- Roll dough balls into circles and cook in a hot non-stick frying pan for 2-3 minutes on each side until lightly golden. Keep warm wrapped in foil.
- Preheat a griddle pan over high heat. Prick chilies, remove tomatillo skins, and char on the griddle for 15-20 minutes.
- Place mint leaves, charred chilies, tomatillos, spring onions, garlic, cider vinegar, olive oil, and tequila in a food processor. Blend until smooth, adding salt to taste.
- Once the chicken is cooked and slightly cooled, strip and shred the meat.
- Shred lettuce, quarter tomatoes, halve, and destone avocados. Pick mint and coriander leaves.
- Place shredded chicken on tortillas, and top with lettuce, tomatoes, avocado, mixed seeds, and crumbled feta. Drizzle with salsa.
Notes
- Check Chicken Doneness:Â Pierce the thickest part of the thigh; if juices run clear, the chicken is cooked.
Properly Knead Dough:Â Knead tortilla dough for at least 5 minutes to achieve a smooth, elastic texture.
Char Salsa Ingredients Well:Â Ensure chilies and tomatillos are well-charged for a deeper, smokier flavor.
Serve Warm Tortillas:Â Keep tortillas warm in foil to maintain their soft texture and enhance the eating experience.
Jamie Oliver Chicken Tacos