Tacos au gratin

1. Mix AMC spices with ½ tsp each salt, coriander and oil in a shallow dish. Coat the chicken thighs with this mixture.

2. Place pot on the Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn until the roasting symbol appears.

3. As soon as the Audiotherm beeps on reaching the roasting window, set at level 2, place the chicken thighs in the pot with the skin on top and attach the lid. Roast with the aid of the Audiotherm until the turning point is reached at 90 °C.

4. When the turning point is reached, place pot in the upturned lid, place Navigenio overhead and set at low level. While the Navigenio flashes red/blue, enter approx. 30 minutes in the Audiotherm and bake until light brown.

5. Peel mango and avocado, remove stones and finely dice. Squeeze out the lime, stir into the avocado mixture.

6. Clean the bell pepper, finely dice. Peel the onion and garlic, clean the chilli pepper, pluck the coriander. Finely chop the onion, garlic, chilli pepper and coriander in the Quick Cut, mix everything together.

7. Let the chicken thighs cool down slightly. Remove skin, take meat off the bones, cut up into small pieces, mix together everything.

8. Place large pot on the Navigenio and set it at level 6. Switch on Audiotherm, fit on Visiotherm and turn it until the roasting symbol appears.

9. Distribute filling in the taco shells, scatter cheese on top. Place half the tacos in the Softiera insert.

10. When the roasting window is reached, place pot in the inverted lid, place the Softiera insert inside, place Navigenio overhead and set at high level. While the Navigenio flashes red/blue, enter approx. 3 minutes in the Audiotherm and gratinate until light brown.

11. Remove finished tacos and serve, place remaining tacos in the Softiera insert. Also gratinate as specified for 3 minutes.