Chicken lettuce cup tacos

Ingredients

• 2 tbsp olive oil
• 400 g can kidney beans, drained, washed and pat dry
• ½ tomato, finely diced
• chillies green and redi, finely sliced
• 1 chicken thigh, skin on 
• ½ tsp coriander powder + extra
• ½ tsp cumin powder
• ½ tsp paprika
• 1 avocado
• 2 tbsp sour cream or yoghurt
• juice and zest of ½ a lime 
• sprigs of coriander leaves
• 2 baby cos lettuce, large leaves picked
• Salt and pepper

Instructions

1. Heat 1 tablespoon of the oil in a large pan over a high heat and add the kidney beans. Cook for 10 minutes or until crunchy shaking the pan regularly. Place in a bowl with the chilli, and finely chopped coriander root.
2. Add spices, salt, pepper and remaining oil into a bowl and then rub into chicken. Marinate for a few minutes.
3. Scoop out avocado and add to bowl with sour cream, salt, pinch of extra coriander and lime then mash together with a fork.
4. Heat pan again over a medium-high heat and sear the chicken for 8-10 minutes. Turning every two minutes. Rest for 4 minutes then thinly slice.
5. Use lettuce leaves as ‘taco’ cups and add avocado cream, chicken pieces and crunchy bean salsa. Garnish with coriander.