CHICKEN FAJITAS

CHICKEN FAJITAS

INGREDIENTS
Serves: 4 but could be stretched to feed 8 smaller eaters

METRICCUPS
2 skinless chicken breast fillets
1 teaspoon dried Mexican oregano or regular oregano
2 teaspoon ground cumin
1 teaspoon sea salt flakes or ½ teaspoon fine sea salt
½ teaspoon sugar
1 x 15ml tablespoon garlic infused olive oil plus 2 teaspoons more
2 x 15ml tablespoons lime juice
2 x 15ml tablespoons groundnut oil or regular olive oil
3 onions (peeled, halved and cut into thin half-moons)
1 red pepper (core and seeds removed, cut into strips)
2 orange pepper (core and seeds removed, cut into strips)
1 yellow pepper (core and seeds removed, cut into strips)
8 soft flour tortilla wraps
OPTIONAL ACCOMPANIMENTS
100 grams Cheddar cheese or Monterey Jack cheese (grated)
125 millilitres creme fraiche or sour cream
1 x small (198g) can sweetcorn (drained)
1 large or 2 small avocado (finely diced and dressed with ½ teaspoon sea salt flakes and 2 teaspoons lime juice)
½ iceberg lettuce (shredded)
chopped fresh coriander
chilli sauce

METHOD
Over a shallow bowl, cut the chicken with a pair of scissors into thin (1-2cm – ½-¾ inch) strips lengthways, then halve the long strip across to give 2 shorter strips (to echo the pepper strips later). Don’t get too hung up on precision, though; you’re just trying to cut things into easily wrappable and munchable shapes.
Once the chicken has been snipped into the dish, add the oregano, cumin, salt, sugar, 1 tablespoon garlic oil and the lime juice. Mix everything about and leave to marinate while you get on with the onions and peppers. And preheat the oven to 125°C/115°C Fan/225°F if you wish to warm your tortillas.
Warm the groundnut or olive oil in a large frying pan or wok and fry the half-moon onion slices over a medium heat, stirring occasionally, for 5 minutes.
Spread the tortillas out on a baking sheet and put in the oven to warm.
Add the pepper strips to the onion pan and cook for a further 10 minutes. When both onions and peppers are tender, remove to a bowl.
Warm the remaining 2 teaspoons garlic oil in the pan and tip in the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check the chicken is piping hot and cooked through, add the onions and peppers from the bowl, stir together then decant to a serving dish.
Take the warmed tortillas out of the oven and put on the table alongside the chicken tangled in onions and peppers and all the other accoutrements. Wrap what you fancy in the tortillas to eat straightaway.

ADDITIONAL INFORMATION
MAKE AHEAD NOTE:
The onion and peppers cut be cut 1 day in advance. Cover tightly with clingfilm and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic oil. Cover tightly with clingfilm and refrigerate. Add the lime juice and salt just before cooking.