Tom Kitchin might run a fancy Michelin-starred restaurant in Edinburgh, but when it comes to eating at home with his wife and four boys, cosy TV dinners are definitely on the menu.
“This is a Kitchin family movie supper classic – something fun to eat while we all settle down in front of the screen,” says the chef.
- 4 free-range chicken breast fillets, each cut into 5 strips
- 100g Cajun spice mix
- olive oil
- sea salt
For the avocado and pea guacamole:
- 200g frozen peas
- olive oil
- finely grated zest and juice of 1 lime
- 3 ripe avocados
- 2 small green chillies, deseeded and very finely chopped
- 2 spring onions, finely chopped
For the tomato salsa:
- 200g cherry tomatoes, chopped
- 1/2 green chilli, deseeded and chopped
- 1 tablespoon finely chopped shallot
- 1 head of lettuce, shredded
- 100g crème fraîche
- 12 small tacos shells
- sunflower seeds
Place the chicken strips in a non-reactive bowl and add a good sprinkling of spice mix and a splash of olive oil – the spicier you like your food, the more spice mix you should use. Season lightly with salt, then set aside for 30 minutes.
Read: Hawaiian Tacos
Meanwhile, make the guacamole. Bring a saucepan of lightly salted water to the boil and set a bowl of iced water in the sink. Add the frozen peas to the boiling water and blanch for 3-5 minutes until tender. Drain them well, then tip them into the iced water to stop them cooking and set the colour.
Drain the peas again and transfer to a blender or food processor with about 2 tablespoons of oil, the lime zest and juice and a splash of water. Season with salt and blend to make a chunky purée. Set aside.
Halve the avocados, remove the stones and peel them. Put the flesh in a non-reactive bowl and use a fork to coarsely mash. Add the pea purée, green chillies and spring onions, and season with salt. Cover the surface closely with clingfilm and chill for up to 2 hours until required.
To make the tomato salsa, put all the ingredients in a non-reactive bowl and season with salt and pepper. Set aside until required.
When you’re ready to cook the chicken, heat a large well-seasoned sauté or frying pan over a medium-high heat, then brush the surface with oil. When it is hot, add as many chicken strips as will fit without over-crowding the pan and fry, turning once, for 4 minutes, until they are cooked through and tender. Cook in batches, adding a little extra oil, if necessary. Remove the chicken from the pan and keep hot.
To serve, divide the shredded lettuce among the taco shells. Top each with a couple of spoonfuls of guacamole, followed by chicken. Add the tomato salsa and a dollop of crème fraîche to each, then sprinkle with sunflower seeds and serve.
Tom Kitchin’s Meat & Game by Tom Kitchin, photography by Marc Millar, is published in hardback by Absolute Press, available now.