Pulled chicken with charred-lime guac & crispy skin

• skin-on bone-in chicken thighs↗8
• tomato ketchup↗120g g
• American mustard↗90g g
• chopped coriander1 tbsp tbsp
• smoked paprika↗1 tsp tsp

  plus 2 tsp for the chicken skin

• cayenne pepper↗1 tsp tsp
• garlic powder↗1 tsp tsp
• red wine vinegar↗2 tbsp tbsp
• limes↗4

  halved

• large, ripe avocados↗2

  stoned and peeled

• pinch of dried chilli flakes
• small pack coriander

  chopped

• cucumber↗½

  peeled, deseeded and diced

• medium green chillies↗2

  deseeded and finely chopped

• garlic clove↗1

  crushed

• olive oil↗1 tbsp
• limes↗2

  juiced

• large corn tacos8

  warmed

• soured cream↗

Step-by-step instructions

1. 1

   Remove the chicken skin from the thighs carefully, keeping them as intact as possible, and set aside. Heat oven to 160C/140C fan/ gas 2. Mix the ketchup, mustard, coriander, spices and vinegar with 100ml water in a casserole dish, then add the chicken and mix until well coated. Cook in the oven, uncovered, for 1 hr 20 mins.

2. 2

   Meanwhile, spread the reserved skins out on a baking tray lined with parchment, then sprinkle with the paprika and a pinch of sea salt. Place another sheet of parchment on top, followed by another baking tray. Put in the oven on a shelf above the chicken and cook for 40 mins or until completely crisp.

3. 3

   For the guacamole, heat a griddle or frying pan until extremely hot. Put the limes in the pan, cut-side down, to char, then set aside. Mash the avocado with the juice from half the charred limes, the chilli flakes and half the coriander. Season to taste.

4. 4

   For the salsa, mix all the ingredients with the remaining coriander and leave for 20 mins to infuse.

5. 5

   Once the chicken is fall-apart tender, remove from the oven and leave until cool enough to handle. Using a fork, pull the meat away from the bone and shred through the sauce.

6. 6

   To serve, pile a large spoonful of guacamole onto a taco, add some pulled chicken, then top with the salsa, some chicken crackling and soured cream. Serve the remaining charred limes on the side for squeezing over.