Chicken Tacos

These chicken tacos are an absolute crowd-pleaser, and with the Morphy Richards Multi Cooker, they’re an effortless midweek meal or weekend feast. The cooker’s fry function gives your chicken a beautiful golden sear, while the slow cook setting allows the meat to soak up all those sweet, spicy, and smoky flavours from peaches, chipotle, and dark chocolate.

This dish brings together contrasting textures and tastes—juicy, spiced chicken, crispy bacon, soft wheat tacos, and a zesty, crunchy salsa. With the cooker handling most of the hard work, you’re free to prepare the vibrant salsa or simply kick back. It’s a no-fuss way to deliver maximum flavour and minimal washing up!

Serves 6-8

Ingredients:

• 1kg chicken thighs, skinless and boneless
• 4 rashers smoked bacon
• 2 tbsp olive oil
• Salt and pepper
• 1 tsp dried chipotle flake
• 1 medium white onion, chopped
• 2 tins peaches (in juice or syrup)
• 2 tbsp chopped coriander stalks
• 2 chicken stock cubes
• 20g dark chocolate
• 12-16 small soft wheat tortillas

For the salsa:

• 1 red onion, finely chopped
• Juice of 2 limes 1 red chilli, finely chopped
• 3 tbsp ketchup 1 red pepper, diced
• 2 tbsp chopped fresh coriander

Method:

1. Drizzle chicken with olive oil, season with salt, pepper, and chipotle flakes.

2. Use the fry setting on the multi cooker and brown the chicken for 10 minutes.

3. Add chopped onion, peaches (with syrup), coriander stalks, stock cubes, and chocolate.

4. Switch to the High slow cook setting and cook for 1 hour.

5. Meanwhile, mix salsa ingredients in a bowl and set aside.

6. Once the chicken is cooked, shred with a spoon and mix well.

7. Serve the chicken in warm tortillas with a spoonful of fresh salsa.

Recipe and images by Peter Sidwell