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Ingredients:

Chicken Marinade:

• 500g chicken thigh cut into strips
• 2 red onions sliced
• 3tb vegetable oil
• 1 clove garlic
• 1 tsp Cayenne pepper
• 1 tsp ground ginger
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 freshly chopped chilli
• Salt to season before cooking

Salsa

• 1 tin of chopped tomatoes
• 1 spring onion sliced
• 1tsp sugar
• 1tb extra virgin olive oil
• 1 Chopped red chilli
• 1/2 tsp salt
• 1/2 lime, juiced

Serve With:

• 4 baby gem lettuces (cut root off and break into individual leaves)
• Thick Greek yogurt or sour cream
• Limes
• Grated vintage cheddar
• Tortilla crisps
• 1 bunch of coriander

Method:

1. Mix the onion, oil, spices and chicken together. Leave in the fridge over night if possible, or for at least 15 minutes.

2. Cook in frying pan with a drizzle of oil until cooked through.

3. Cut the root off of your baby gem lettuce, then break into individual leaves.

4. Top the leaves with your cooked chicken, and top with grated cheese, a dollop of yoghurt/soured cream, coriander and lime juice. Serve with some tortilla crisps.

Salsa Method:

1. Mix the lime juice, chilli and spring onion together.

2. Add the extra virgin olive oil and tomatoes.

3. Add salt and sugar to taste.