4 chicken thigh fillets or use pork instead
1 tomato
1 red capsicum, cut in half and de-seeded
4 cloves garlic, peeled
1/4 cup white wine vinegar
2 tbsp roasted cumin seeds
3 tbsp honey
sea salt
2 dried chipotle chillies, soaked and de-seeded
3 dried red chillies, soaked and de-seeded
Place all ingredients in a pressure cooker with 1/4 cup water. Cook for 16 minutes on full pressure, release pressure and, when you can take the lid off, transfer thighs to a bowl. If you don't have a pressure cooker, place ingredients in a large saucepan, cover with water and simmer gently for 1 hour. Shred the meat with tongs.
Place the sauce in a blender and purée. Combine the sauce and the chicken. This can be served hot or at room temperature.
To make a feast of it, serve with:
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