The first night of our tour in Mexico, I had a delicious plate of Mayan Chicken – a flavoursome casserole served with avocado, beans and corn chips on the side. Apart from the beans and corn chips, it is a naturally ‘primal’ meal. Below is my attempt to replicate it.
Ingredients – serves 2 – 3 people
6 chicken thighs
1 can of tomatoes
2 tbsp tomato paste
3-4 cloves of garlic
2 tspn each paprika, ground ginger
1 tspn each thyme, cumin and oregano
2 red onions
2 green capsicums
One jar of jalapeños
Salt and pepper
1 red onion and 3 tbsp white wine vinegar for the onion garnish
Pre-heat oven to 180ºC.
In a bowl or jug, blend the can of tomatoes with the tomato paste, one onion, all of the garlic, all spices and one green capsicum until smooth. Pat dry the chicken thighs then cover with the sauce and allow to marinate for an hour. Go to the gym or for a walk while you’re waiting!
Roughly chop one red onion and the remaining capsicum. Place in an oven proof dish with the chicken and the sauce. Bake for 30 minutes, until chicken is cooked through.
While chicken is cooking, make the pickled onion garnish. I do this a cheat way – slice the onion thinly and place in a microwave proof bowl, pour in the vinegar and microwave on high for 1 minute, or until onions are cooked to your liking.
Once the chicken is cooked, remove from the oven. Stir through your desired amount of jalapeños – Alex and I LOVE them so we put in practically the whole jar – and serve with avocado on the side.
The photo on the left is from the restaurant in Mexico; the one on the right is mine. The corn chips are only there for decorative purposes, I swear!