Smokey Chicken with Avocado & Cherrymisu
Smokey Chicken Layered with Avocado, Tomato, Sour Cream and Tortilla Crisps
Ingredients
6 boneless skinless chicken thighs
1 teaspoon smoked paprika
1 tablespoon oil
2 ripe avocadoes
½ red onion, finely chopped
1 punnet cherry tomatoes, halved
Juice 1 lemon
Fresh basil
150ml sour cream
4 soft flour tortillas
Recipe
Set oven to 180 C
Brush the chicken with oil mixed with paprika and place on a hot griddle pan.
~Cook for 1 minute each side, season with salt and cook in oven for 20 minutes.
Cut the tortillas into 6 wedges each and place on baking trays.
Cook until crisp.
Peel, stone and chop avocadoes and toss in lemon juice
Chop the chicken and place in bottom of 4 kilner or jam jars.
Mix the tomatoes with onion and basil and spoon onto the chicken.
Season the avocado and spoon onto the next layer.
Spoon on the sour cream and seal.
Chill until ready to eat. Serve with tortilla crisps.
Cherrymisu
Ingredients
8 savoyarde biscuits
100ml espresso
50ml Sambuca
250g cherries, stoned
250g mascarpone
200ml double cream
2 tablespoons icing sugar
Zest 1 lemon
Recipe
Soak the biscuits in the espresso and Sambuca and line the bottom of 4 kilner jars with half of them.
Whisk the mascarpone, cream and sugar together and fold in the lemon zest.
Pipe onto biscuits.
Top with cherries and then more biscuit.
Add another layer of cream.
Chill and serve.
