Open in Cookpad AppSteps
- 1
Poach the chicken thighs: add chicken thighs to pan of rolling boil water. Add bay leaves and diced spring onion. Simmer for 20 mins whilst you prep the rest.
- 2
Char the peppers/tomatoes: slice peppers; heat pan and big splash of olive oil. Add peppers and tomatoes - cook on high heat until charred/blackened.
- 3
Make the guacamole: mash avocado; squeeze of lime; big pinch of sea salt and black pepper; add chilly flakes and coriander to taste.
- 4
Prep the chicken: once cooked through (should take 20 mins-ish) shred the chicken using two forks. Season. (Try and re-use the stock!)
- 5
Serve: add big dollops of guacamole and humous to flatbreads. Top with chicken, peppers, toms, rocket, squeeze of lime.
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