2 x 220g pack planted.chicken Nature
2-3 tablespoons confit garlic oil, with 8 garlic cloves
400 ml sweet white miso soup made up with vegetable stock
½ teaspoon Marmite
30 ml soy sauce
1 cinnamon stick
1 teaspoon chipotle chilli paste
2 bay leaves
¼ teaspoon ground cumin seeds
the peel from half an orange
1 red onion
100 ml red wine vinegar
1 teaspoon salt
1 tablespoon light muscovado sugar
Small corn tortillas
1 avocado, finely diced
½ ripe pineapple, peeled and sliced, then roasted in a pan until black on both sides, finely chopped
1 shallot, very finely chopped
1 hot red chilli pepper, finely chopped
1 bunch coriander, very finely chopped
Juice of 2 limes
More finely chopped coriander to serve
Mexican chilli sauce
Open the planted.chicken nature packs and chop them into pieces. Put the miso in a deep pan with all the other ingredients, whisk together and then bring to the boil. Add the planted.chicken, then reduce the heat and simmer, covered, for 10 minutes. Remove the lid and slowly reduce all the liquid until it has become juicy, shredded meat. Season with plenty of salt and pepper.
In the meantime, for the pickled onions, bring the vinegar, salt and sugar to the boil and pour over the sliced onions. Leave to cool, then pour off the liquid.
For the pico de gallo, mix the blackened, finely chopped pineapple with the avocado, shallot, chilli, coriander and lime and season with salt and pepper.
Heat the tortillas in a dry pan and keep them warm in a folded clean tea towel. Serve a spoonful of the carnitas in a tortilla with pickled onions, pineapple and avocado salsa, coriander and a drizzle of chilli sauce.