Chargrilled Chicken Tacos

Scoundrel, the exciting new bar and restaurant concept from the team (led by Avi and Lois) behind the popular Six Ounces café and bar in Merivale, is set to make its mark in Christchurch. Located on St Asaph Street, Scoundrel will be housed in a converted warehouse space, adding a unique and trendy ambience to the dining scene in the city. Scoundrel is poised to bring a fresh and exciting dining experience to Christchurch. Stay tuned for the grand opening and get ready to indulge in delicious tacos and more at this eagerly anticipated bar and restaurant.

SERVES 4–6

Chargrilled chicken

6 chicken thighs

2 tbsp paprika

2 tsp ground cumin seeds

2 tsp ground coriander seeds

1/2 tsp cinnamon

Cayenne/chilli flakes (optional)

2 tbsp olive oil

Tortilla

4 cups Tio Pablo masa harina

A pinch of salt

Filling options

Black beans

Pico de gallo

Hot sauce or salsa

In a bowl, mix everything but the chicken. Add the chicken and mix with your hands to ensure an even coating. Cover and leave in the fridge overnight.

In your barbecue, build a wee fire with kindling, and when the wood is properly lit, add a scoop of coal (briquettes, not lump wood as they burn at a more consistent heat). Once most of the coals are lit (they have some grey in them), spread them out and add another scoop of coal. Once most of the new coals are lit, spread evenly again, leaving one side of the grill (about a quarter) without coals. Chuck the grill on top and let it get nice and hot. Add the chicken thighs and get a nice char before trying to flip, as the chicken will stick until then. Flip, get that side charred. Move to the side without coals and put the lid on with some airflow. Cook a further 15–20 mins. Take off the grill and rest for 10–15 mins. Dice.

For the tortilla, mix four cups of Tio Pablo masa harina with just over two cups of warm water and a decent pinch of salt with your fingers. Form a dough. It should be quite sticky and able to form a ball. Rest for 20 mins in the bowl under a damp tea towel. Take a small ball of the mix (if crumbly, add a teaspoon of water and knead again, repeat until slightly sticky and not very crumbly). Between two pieces of baking paper, press in a tortilla press (or under a pot). Place into a hot, flat pan and as soon as there is any colour, flip it, and cook until lightly browned on each side. Remove and place in a stack under a clean tea towel. Flip the whole stack so you’re using the oldest ones first (they will be nice and soft).

Build your taco, starting with some black beans, then the chicken, pico de gallo, and a hot sauce or salsa.