Mexican chicken with corn waffles

Step 1/8

• 4 chicken thighs
• 2 onions
• 4 tomatoes

• oven
• cutting board
• knife

Preheat oven to 180°C/350°F. Finely chop onions and dice tomatoes. Debone chicken thighs.

Step 2/8

• 3 dried chilis
• 50 g peanuts
• 50 g almonds
• 1 clove
• 2 tsp cinnamon
• 3 tsp sesame seeds
• 3 tbsp olive oil

• blender

Add onions, tomatoes, chilis, peanuts, almonds, clove, cinnamon, sesame seeds, and olive oil to a blender. Blend for approx. 2 – 3 min. into a smooth pesto.

Step 3/8

• 400 ml chicken stock

• large saucepan

In a large saucepan, bring chicken stock to a boil and add chili pesto. Stir thoroughly until everything is fully combined. Now, add chicken thighs and simmer for approx. 3 – 5 min. Remove from heat.

Step 4/8

• baking dish
• oven

Place chicken in a baking dish and cover with sauce. In the preheated oven, bake at 180°C/350°F for approx. 20 – 25 min. Then, increase heat to 220°C/430°F and bake for approx. another 10 – 12 min.

Step 5/8

• 1 tbsp almonds

• large saucepan

In a large, grease-free saucepan, toast almonds over medium heat for approx. 1 – 2 min. until golden brown and fragrant.

Step 6/8

• 150 g flour
• 125 g corn flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 2 tbsp oregano
• 2 tsp salt
• 2 eggs
• 6 tbsp vegetable oil
• 415 ml milk

• stand mixer or hand mixer with beaters

In a stand mixer, combine flour, corn flour, baking powder, oregano, and salt. Beat for approx. 1 – 2 min. until combined. Then, add eggs, vegetable oil, and milk and beat for approx. another 2 – 3 min. until a smooth batter forms.

Step 7/8

• butter for greasing

• waffle maker

Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown.