Prep 35 mins | Cook 10 mins | Serves 4
4 chicken thigh fillets
1 tbs olive oil
2 garlic cloves, chopped
Warmed tortillas, to serve
1 ripe large avocado
1 tbs lemon or lime juice
1⁄3 cup sour light cream
200g cherry tomatoes, quartered
2 tbs extra virgin olive oil
1⁄4 cup coriander or flat–leaf parsley leaves, finely chopped
STEP 1: Place chicken in a large ceramic dish. Combine oil and garlic in a small bowl and drizzle over chicken. Cover and refrigerate for 15 minutes.
STEP 2: Meanwhile, make avocado mash, place avocado and lemon or lime juice in a bowl. Roughly mash with a fork. Stir in sour cream. Season with salt and pepper to taste. Set aside.
STEP 3: To make tomato salsa, combine ingredients in a bowl. Season with salt and pepper to taste. Set aside.
STEP 4: Preheat a greased barbecue or large non-stick frying pan over medium-high heat. Barbecue or pan-fry chicken for 4-5 minutes on each side until just cooked through. Transfer to a plate. Slice chicken. Serve chicken with avocado mash, tomato salsa and warmed tortillas.