Shredded Moroccan Chicken (our favourite chicken wraps filling)

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Shredded Moroccan Chicken (our favourite chicken wraps filling)

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Ingredients

5 person(s)

Shredded Moroccan Chicken (our favourite chicken wraps filling)

500 g chicken breast, roughly chopped
600 g Liquid Chicken Stock
1 onion, peeled, quartered
2 cloves garlic, peeled
1 tsp coriander, dried/ground
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground turmeric
1/2 tsp salt
1/4 tsp Garlic powder
20 g olive oil

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6

30min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9

Recipe's preparation

Same Method as TRTLMT Mexican Chicken - just different seasoning!

Place chicken into the internal steaming basket. Set the basket in place. Add the liquid stock to the bowl. Cook 11 minutes / 100C / Speed 2, measuring cap on.

Remove the lid and mix the chicken pieces around to allow for even cooking.

Cook again 11 minutes / 100C / Speed 2, measuring cap on.

Set chicken and liquid aside. Clean and dry your bowl.

Add onion and garlic cloves to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.

Add coriander, cumin, paprika, turmeric, salt, garlic powder and olive oil. Cook 5mins / 110C / Speed 2.

Add chicken back to bowl. Shred Reverse+Speed 4 / 5 seconds.

Add 30g of reserved chicken stock. Mix Reverse+Speed 2 to combine.

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Tip

This method is not my own - just my own seasonings. See the original method here: https://trtlmt.com.au/mexican-chicken-tacos/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.