Chicken Taquitos With Guac & Feta

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your ground cumin, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a plate then add a very generous pinch of salt and pepper and give everything a good mix up – this is your spice mix

Add the chicken thighs to your spice mix and turn them several times until the chicken is coated in all of the spices

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the coated chicken and cook for 3 min on each side or until beginning to brown

Boil half a kettle

Dissolve your tomato paste in 100ml [125ml] [150ml] boiled water – this is your tomato stock

Once the chicken has browned, add the tomato stock to the pan and reduce the heat to medium

Cook, covered, turning occasionally for a further 10 min or until cooked through (no pink meat!)

Meanwhile, chop your coriander roughly, including the stalks (save some leaves for garnish!)

Add the chopped coriander to a pestle & mortar with 2 tsp [3 tsp] [4 tsp] cold water and a pinch of salt

Grind to a paste then add your mayo and stir it all together – this is your coriander mayo

Once done, transfer the chicken to a clean board and shred it apart, using two forks - this technique is known as 'pulling'

Divide the pulled chicken and sauce evenly between your tortillas

Roll each filled tortilla up and arrange them into an oven-proof dish

Drizzle with olive oil and put the dish in the oven for 15 min or until beginning to crisp – these are your chicken taquitos

While the chicken taquitos are cooking, trim, then slice your spring onion[s] finely

Crumble your feta into rough bite-sized pieces