I was given an awesome box full of Redbelly Citrus Blood Oranges the other day – and to me they just screamed ‘spring summer’ and ‘dessert’. But it is COLD here in Canberra and things like Blood Orange granita is just something that I’m not up for making right now.

My Mexican pulled chicken is a great winter warmer/ one-pot-wonder that any busy Mum can pop in the oven and forget about. I don’t have a slow-cooker, but I am sure that this dish would work in one!

I like that this dish is ‘bright’ and ‘cheerful’ and that it is a winner with both toddlers and adults alike. I also served my chicken with some ‘yellow rice’ and grated cheese (as these are two of Mr Moo’s favourite foods at the moment) and I am pleased with just how much everyone eats.

MEXICAN PULLED CHICKEN

6 chicken thighs

1 yellow capsicum

1 red capscium

1 red onion

1 bunch of corriander (roots and stems)**

1 tablespoon of corriander seeds

1 tablespoon of cumin

1 tablespoon of turmeric

1 tablespoon of oregano

3 chipole chillis

1 jar of passata

Layer all of your veggies in a baking dish. Place your chicken thighs on top of the veggies, sprinkle with the spices and then pour the passata over the top. Cover with foil and then place in a 180 degree oven for 2 hours.

**use the leaves in the salsa below

BLOOD ORANGE SALSA

3 cobs of corn

3 blood oranges

1 bunch of cherry tomatoes

1 bunch of coriander (leaves)***

1 lime

1 avocado

salt and pepper

Place the cobs of corn in a pot of boiling water and allow to cook for 5 minutes, before draining and allowing to cool slighly so you can remove the corn from the cob.

Chop two of the blood oranges into cubes, along with the cherry tomatoes and avocado. Add in torn coriander leaves, the juice of the remaining blood orange and the lime. Season with a little salt and pepper and then serve. 

***use the coriander roots and stems in the pulled chicken recipe above.