Mexican Spiced Chicken

Ingredients (Serves 4):

• 500-600g skinless thigh fillets

• 2 tsp freshly ground black pepper

• 1 tsp dried oregano leaves

• 1 tsp ground cumin

• 1 tsp cocoa

• 1 tsp Beerenberg Sweet Chilli Relish

• 1 tsp Beerenberg Crushed Garlic

• 1/3 cup red wine vinegar

• 1/3 cup Beerenberg Extra Virgin Olive Oil

• Cooking oil spray

• 4 soft flour tortillas, to serve

• Orange & Coriander Salsa

• 2-3 seedless oranges, peeled and segmented

• 1/2 bunch coriander, roughly chopped

• 1/2 small red onion, slivered

• 2 tsp Beerenberg Extra Virgin Olive Oil

• 2 tsp red wine vinegar

Method:

1. Prepare Orange & Coriander Salsa: Place oranges, with any juice from the cutting process, in a bowl. Add coriander, onion, oil and vinegar. Season to taste with salt and black pepper. Lightly toss together to combine. Set aside.

2. Place the chicken in a shallow dish. Combine remaining ingredients, except the spray and the bread, in a measuring jug. Pour all but 2 tablespoons marinade over the chicken. Mix well.

3. Heat a char-grill, barbecue or frying pan to moderate heat. Lightly spray with oil. Drain the chicken: cook, in batches, 3-4 minutes each side until cooked and browned. Serve chicken with Orange & Coriander Salsa and tortillas. Drizzle with reserved marinade.