Smoky Mandi Chicken Tacos with Daqqus Salsa (Mexican × Yemeni)

Method

1. Toss the chicken with the cumin, coriander, turmeric, smoked paprika, pepper, half the oil, part of the salt and some of the lime juice, and leave to marinate for 15 min.

   Add in this stepBoneless chicken thighs, skin on 260 gGround cumin 1 tspGround coriander 1 tspGround turmeric ½ tspSmoked paprika 1 tspBlack pepper ½ tspNeutral oil 1 tbspSalt 0.6 tspLimes 0.4

2. For the daqqus salsa, pulse the tomatoes, half the garlic, the chilli and half the coriander to a coarse sauce (or chop very finely) and season with some lime juice and salt.

   Add in this stepTomatoes 1Garlic cloves 1Green chilli 1Coriander (cilantro) 6 gLimes 0.4Salt ¼ tsp

3. For the pickled onion, toss the red onion with the juice of half the limes and a little salt; after 10 minutes it turns pink and loses its harsh bite.

   Add in this stepRed onion, very thinly sliced ½Limes ¾Salt ⅛ tsp

4. For the garlic yoghurt, grate the remaining garlic into the yoghurt and season with salt.

   Add in this stepGreek yoghurt 100 gGarlic cloves 1Salt ¼ tsp

5. Heat the rest of the oil in a 26 cm · 1× pan (the number is how many rounds you cook) over medium-high heat. Lay in the chicken skin side down and cook for 5 min until crisp, then flip and cook for 4 min more, until the thickest part reaches 75 °C or shows no pink when cut. Rest for 3 minutes, then slice 1 cm thick.

   Add in this stepNeutral oil 1 tbsp

   medium-high heat

6. Heat a dry pan over medium heat and warm the tortillas one at a time on both sides until soft (2 min in all), keeping them wrapped in a clean tea towel. Spread each with garlic yoghurt and top with chicken, daqqus salsa, pickled onion and the remaining coriander.

   Add in this stepCorn tortillas (about 15 cm) 6Coriander (cilantro) 6 g

   medium heat