Maple-Lime Chicken Nachos

MAPLE-LIME SOUR CREAM

• 1 cup sour cream
• 1 tbsp maple syrup (preferably golden syrup, for its delicate flavour)
• 1/2 lime, zest and juice

CHICKEN

• 1 1/3 lb chicken thighs, cut into strips
• 1/3 cup maple syrup (preferably golden syrup, for its delicate flavour)
• 1 lime, zest and juice
• Salt and ground pepper

FIXINGS

• 1 bag, about 300 g (2/3 lb) corn tortilla chips
• 1/2 cup salsa
• 3 tbsp green or black olives, sliced
• 1/2 bell pepper, diced
• 2 green onions, cut into rings
• 2 tbsp pickled jalapeño rings
• 1 small tomato, diced
• 3 cup cheddar, grated

MAPLE-LIME SOUR CREAM

1. Blend the sour cream and maple syrup with the lime zest and juice. Keep cool.

CHICKEN

1. Toss the chicken strips with the maple syrup and lime zest and juice, and marinate for 30 minutes to 1 hour in the fridge.
2. Once the chicken’s marinated, put a pan on medium heat, and cook chicken in its liquid for 10 – 15 minutes, stirring frequently until it’s completely cooked and the sauce is thickened. Coat the chicken well with sauce, and season with salt and pepper. Set aside.

ASSEMBLY

1. Preheat your oven to 230° C (450° F).
2. Line a baking sheet with parchment paper and spread the chips on it. Cover with the fixings ingredients, except the cheese. Then distribute the chicken on top and sprinkle the cheese over all. Place in hot oven for 10 minutes.
3. Serve with the maple-lime sour cream.