Peruvian Style Chicken Tacos

5 skinless, boneless chicken thighs

4 medium garlic cloves peeled

1/3 cup beer

2 tbsp soft brown sugar

Cornstarch slurry (2 tbsp water mixed with 1 tbsp cornstarch)

½ tablespoon Worcestershire sauce

1 tsp chilli paste

Zest and juice of 1 lime

2 tsp dried oregano

1 stalk rosemary, leaves only

1/2 tsp ground cumin

½ tsp chilli powder

2 tsp paprika

Salt & pepper

1 tablespoon oil

Small bunch coriander, leaves and stalks

5 jalapenos & 2 tsp jalapeno juice

2 tbsp extra virgin olive oil

1 clove garlic

Juice of 1 lime

3 tbsp yoghurt

½ avocado

1 tsp tabasco (or to your liking)

Salt and pepper (to your liking)

2-3 tbsp water (depending on the consistency you want)

8 soft tacos

Garnish: pickled onions and tomato salsa (optional)

Set oven to 220C. Place the chicken marinade in a food processor and blend until smooth.
Add the chicken thighs to a skillet or a baking tray and cover with the marinade. If you have time, leave this to marinade for 30+ minutes or overnight.
Place the chicken in the oven for 20 minutes.
Whilst the chicken cooks make the avocado cream by placing all the ingredients, apart from the water, in a food processor or blender. Add the water whilst blending to make sure you get the consistency you like. When smooth, taste and adjust seasoning if necessary. Place the avocado cream in a bowl and set aside.
After 20 minutes, remove the chicken from the oven and baste in the sauce. Return to the oven for another 10-15 minutes or until the sauce has thickened and caramelised.
Remove the chicken from the oven and let cool slightly before placing the chicken thighs on a chopping board. Chop the chicken finely and then return to the skillet or tray and coat in the sauce.
Warm your tacos in the microwave or oven. I like to dip the tacos in the sauce before adding the chicken and topping with the cream and some pickled onions.