Styling and photography by Sina Mizrahi

Sweet Chicken Tacos

Dare I call this chicken dish a delicacy?!

SERVES 4–6

• 2 Tbsp olive oil
• 1 large onion, diced (see tip)
• 1 jalapeño, finely diced
• ½ cup honey
• 2–3 Tbsp lime juice
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 2 Tbsp soy sauce
• 2 Tbsp dried parsley flakes
• 3 cloves garlic, crushed
• ¼–½ tsp hot sauce
• ¼ tsp dried ginger
• ¼ tsp kosher salt
• ¼ tsp cayenne pepper
• 2 lb (900 g) ground chicken (I use dark ground chicken)
• 1 pkg 6-inch (15-cm) flour tacos (6 tacos)
• sweet chili sauce or dressing of your choice (optional)
• In a large skillet, heat olive oil over medium heat. Add onion and sauté for 15 minutes, until lightly golden. Add jalapeño and sauté an additional 3 minutes. Add honey, lime juice, rice vinegar, ketchup, soy sauce, parsley, garlic, hot sauce, ginger, salt, and cayenne pepper. Allow mixture to come to a rolling boil.

Lower heat to medium. Add in ground chicken. Cook through [about how long will this take?], making sure to break up any clumps as you stir. Turn off heat.

Toast flour tacos over an open flame or in the oven, according to package directions.

To assemble: Place a toasted taco on a plate. Smear with sweet chili sauce, if desired. Place a serving of ground chicken on the taco. Serve with coleslaw, guacamole, pickled onions, or any other desired toppings such as lettuce and tomatoes.

Tip: Short on time? You can substitute 3 frozen cubes sautéed onions for the sautéed onion.

(Originally featured in FamilyTable, Issue 722)