from @whatspruecooking

1 tbs olive oil

2 chicken thighs

1 brown onion, finely diced

2 cloves garlic, crushed

1 tsp cumin

1 tsp coriander

3/4 tsp smoked paprika

1 tbs red wine vinegar

1 x 400g tin diced tomatoes

1 red capsicum, diced

150mL chicken stock

1 long red chilli (optional)

1 x 400g tin black beans

200g plain corn chips or tortilla chips

200g cheddar cheese, grated

1 corn cob, kernels removed

1 tbs coriander leaves, roughly chopped

Salt and pepper

Tomato salsa

2 tomatoes, finely chopped

1/4 red onion, finely diced

1/2 cup coriander, roughly chopped

Juice of 1 lime

1 tbs olive oil

Guacamole

1 ripe avocado

Squeeze of lime juice

1-2 tbs natural yoghurt

Method:

1. Preheat the oven to 160°C. Heat oil in a medium sized ovenproof casserole dish with a lid.

2. Add chicken and brown (2-3 minutes on each side), remove from pan.

3. Add onion and garlic and sauté until translucent. Add cumin, coriander and paprika and cook for ~1 minute or until fragrant.

4. Add the red wine vinegar, add tomatoes, stock, 3/4 of the capsicum, chilli and chicken and bring to the boil.

5. Once boiling, place the lid on an into the oven and cook for ~60 minutes.

6. Once cooked, allow to cool slightly. Remove the chicken and shred it. Return to the dish, along with the black beans, 1/2 of the corn kernels and salt and pepper to taste.

7. To make the tomato salsa, combine all ingredients in a bowl, add salt and pepper to taste and refrigerate until needed.

8. Increase the oven temperature to 180°C.

9. To make the guacamole, place avocado into a small bowl and break up/mash with a fork. Add in yoghurt and mix until relatively smooth. Add lime juice and refrigerate until needed.

10. To assemble the nachos, spread out chips in a baking dish, top with pulled chicken mixture and scatter grated cheese over the top. Cook until cheese is melted and starting to bubble, 10-15 minutes.

11. To serve, top nachos with guacamole, tomato salsa, remaining capsicum and corn kernels and coriander leaves