2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, crushed
400g diced tomatoes
2 chipotle chillies in adobo sauce, mashed
½ cup apple cider vinegar
¼ cup brown sugar
8 chicken thigh fillets, trimmed
4 corn cobs, husked
75g soft feta, crumbled
8 soft tacos or burritos
lime cheeks and coriander leaves to serve
1 small fennel bulb, shaved
¼ small red cabbage, finely sliced
3 spring onions, finely sliced
1 long red chilli, chopped
¼ cup chopped coriander leaves
¼ cup lime juice
⅓ cup extra virgin olive oil
Heat oil in a large saucepan over medium heat. Cook onion, stirring, 8 minutes or until soft. Add garlic; cook 2 minutes or until fragrant. Add tomatoes, chillies, ¼ cup water, vinegar and sugar. Season with salt and pepper. Bring to the boil; add chicken. Cover and cook on lowest heat 50 minutes or until chicken is very tender and can be pulled apart with a fork.
Transfer chicken to a large bowl. Simmer sauce for 10 minutes or until reduced and thickened. Use a stick blender to puree sauce until almost smooth. Shred chicken with two forks and return to sauce. Keep warm.
Meanwhile, heat a chargrill plate or barbecue to medium high. Spray corn with oil and season. Cook corn, turning, 8 minutes or until lightly charred and tender.
Meanwhile, to make fennel slaw, combine fennel, cabbage, spring onions, chilli and coriander. Whisk together lime juice and oil. Season.
Spoon a little lime mixture over corn; sprinkle with feta. Combine remaining lime mixture with fennel mixture, toss gently to combine.
Heat tacos. To serve, spoon some of the chicken mixture onto a taco, top with some of the slaw and fold to enclose. Sprinkle with coriander and serve with lime cheeks and feta and lime corn.