Chicken & Oregon Hazelnut Tacos with Peach & Chipotle Glaze

For the Chicken:

• 6 skinless, boneless chicken thighs
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried chipotle flakes
• 1 x 14 oz tin of peaches (juice and fruit separated)
• 2 tbsp sherry vinegar
• 1 bunch coriander (stalks for cooking, leaves for garnish)
• 6-8 soft wheat tacos

For the Hazelnut Salsa:

• 1/2 red onion, finely chopped
• 1 lime, juiced
• 1/2 green chili, finely chopped
• 3 tomatoes, deseeded and chopped
• 3 sprig onions, finely sliced
• 2 tbsp freshly chopped coriander
• 3/4 cup hazelnuts, diced
• 2-3 tbsp hazelnut oil

Here’s how

1. Season the chicken thighs with chipotle flakes, olive oil, salt, and pepper.
2. Heat a shallow pan over medium heat and sear the chicken until golden brown. Once golden, pour in the tin of peach juice and fruit.
3. Add sherry vinegar to balance the sweetness and throw in some coriander stalks for extra flavor.
4. Reduce the heat and let the sauce simmer until the chicken is tender and the liquid reduces into a rich glaze.
5. Finely chop the red onion and squeeze fresh lime juice over it—this helps mellow out the sharpness.
6. Stir in the chopped green chili, tomatoes, and spring onions for freshness. Add the hazelnuts for crunch and nutty richness.
7. Drizzle with hazelnut oil and stir well. Set aside to allow the flavors to develop.
8. Once the chicken is tender, use a potato masher to crush the peaches into the sauce, creating a sweet, smoky glaze.
9. Warm the soft wheat tacos in a dry pan or under a grill.
10. Fill each taco with shredded chipotle chicken, drizzle with the peach glaze, and top with the hazelnut salsa.
11. Finish with a dollop of sour cream and a sprinkle of fresh coriander leaves.