Foil-packet roasted poblano chicken thigh and potato tacos

Roast the poblanos until completely blackened, rub off the skin, and remove the seeds and stem. Chop roughly.

Put the poblanos in a food processor with roughly chopped garlic, about half a teaspoon of salt and a couple of tablespoons of olive oil; pulse to a paste that keeps some texture.

On two layers of heavy-duty foil, lay a piece of banana leaf, then the chicken thighs, salted; scatter the chopped potatoes over and salt them too.

Scatter the poblano-garlic paste over the top.

Fold the foil over and crimp the sides, double-folding all the way round to seal in the steam.

Slide the packet off a cookie sheet into a 450 oven for about half an hour, until puffed with steam.

Open carefully away from the steam, saving all the juices.

Cut up the chicken thighs and mix with the potatoes and poblano.

Lay hot tortillas on a plate, top with chicken, then the potatoes with poblano and garlic; finish with a little salt, a squeeze of lime juice and a handful of cilantro.