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Broiled Chicken “Tacos” with Winter Slaw

Active Time: 30 minutes / Cook Time: 10-12 minutes / Total Time: 35 minutes

Makes 4 servings

Broiled Chicken Tacos.JPG

Ingredients:

  • For the slaw:
    • 1 small purple cabbage, quartered, cored, and very thinly sliced
    • 1 large carrot, shredded
    • 1 small shallot, halved and very thinly sliced
    • 4 dates, diced
    • ¼ cup pepitas, toasted*
    • ¼ cup lime juice
    • ½ teaspoon fine sea salt
    • ½ teaspoon freshly ground black pepper
    • ½ cup extra virgin olive oil
  • For the chicken:
    • 1 ½ lbs. boneless, skinless chicken thighs
    • ½ tablespoon coconut oil, melted
    • ½ tablespoon chili powder
    • 1 teaspoon cumin
    • ½ teaspoon fine sea salt
    • ¼ teaspoon cayenne pepper (or more to taste)
    • 4 small garlic cloves, unpeeled and left whole
    • 1 teaspoon ghee, melted
  • For finishing the tacos:
    • 6 scallions, thinly sliced
    • 4 radishes, julienned or shredded
    • 1 carrot, julienned or shredded
    • 10 medium chard leaves, stems cut off at the base of the leaf (discard, or chop and save to add with the onions in tomorrow’s stew)
    • 2 limes, cut into 8 wedges (optional)

Directions:

  1. To make the slaw, add the lime juice, salt, pepper, and olive oil to a medium bowl and whisk until combined.
  2. Add remaining ingredients and toss. Set aside.
  3. Preheat broiler to high and place top rack 6 inches from broiler. Line a baking sheet with foil (parchment could catch fire).
  4. In a large bowl, toss chicken ingredients to thoroughly coat. Transfer in a single layer to the prepared baking sheet. Broil 5-6 minutes per side, or until chicken is cooked through. (Check the garlic after the first 5-6 minutes and remove if it is softened.)
  5. While the chicken broils, wash the large bowl, unless you have more than one. 
  6. Squeeze the garlic into the bottom of the large bowl, add the ghee, and mash into a paste. Add the cooked chicken and use two forks to shred. Toss to make sure it is coated with the garlic and butter mixture.
  7. Fill 6 of the chard leaves with the chicken mixture and top with scallions, radishes, and carrots, reserving remaining leaves, chicken, and toppings in airtight containers in the refrigerator for lunch tomorrow.
  8. Serve ¼ of the slaw and 3 tacos, along with lime wedges for the tacos, if using, per person.
  9. Refrigerate remaining slaw for lunch tomorrow.

*To toast nuts, add to a small skillet over medium-low heat and cook, stirring often, until the nuts take on a golden color and start to smell “nutty.” Watch carefully; they burn quickly.