1. First, make thepickled shallots. Top and tail the shallots, discard the peel and slice intothin rings. Add the rings to a small bowl and cover with boiling water for 15minutes. In the meantime combine the lime juice, vinegar, salt and sugar in ajar or bowl. Stir until the salt and sugar have dissolved.
2. Once the shallotrings have soaked in the hot water, drain and add to the lime and saltsolution. Ensure the shallots are completely covered and allow to pickle for atleast 1 hour but for best results, overnight.
3. Preheat the oven to200C/180C fan/gas 6. In a large bowl combine all the marinade ingredients. Addthe chicken and shallot halves and muddle together until all the chicken iscompletely coated in the marinade. Season with a little salt and pepper.
4. Lay the chicken andshallots on a lined baking tray and roast in the oven for 20 minutes until thechicken is cooked through and the shallots have started to caramelise and char.Remove the chicken and shallots from the oven and when cool enough to handle,shred the chicken using two forks.
5. In a deep bakingdish tip in half the tortilla chips, sprinkle with half the cheese and top withhalf the pulled chicken. Repeat with the remaining tortilla chips followed bythe chicken and shallots and finish with the remaining cheese. Place in the ovento melt the cheese for 5 - 8 minutes.
When ready to serve,remove the nachos from the oven. Spoon on the sour cream in generous dollopsand sprinkle over the sliced chilli and coriander. Serve straight to the tablehot from the oven.
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