Thursday, 19 September 2013

Chicken fajitas- all natural version

Spicy Chicken Fajitas with red cabbage salad

-Version 2 with all natural flavouring


Chicken Fajitas have not dropped off the menu at the Wilkins house- they are still a strong family favourite as always. In my health kick though, I have banned the artificial flavourings that come in a sachet.

So this recipe is my own twist on the Mexican flavourings using only a spice rack (and perhaps some tomato paste).

There is a new take on the fresh salsa I have used too- spring onions and red cabbage keep it crunchy and light.

I promise this version tastes even better than the original.



As you can see, I have made the trusty homemade flour tortilla to go with it.

As always we're starting with the basics. Dice one onion up and crush and dice 2 cloves of garlic.
 Place in a large bowl, then take 2 chicken breasts, and dice them into small pieces, about 2cm long and wide.
Place these in the bowl with the onion. 
 Now for the spices.
Add 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon cayenne pepper, and 1 teaspoon ground chillies. On top of this, add 1 tablespoon of tomato paste, some ground black pepper and a little salt.
Add the juice of half a lemon, along with the zest of 1/4 the lemon.
Mix this all around, until your chicken and onion is coated with the mixture. 
Now time to fry it up- heat up a frypan to medium-high heat with a little oil, and place your chicken mixture in. Keep flipping it over with a spatula every minute for the first 5 minutes so the chicken cooks evenly, and doesn't stick to the bottom of the pan and burn.
Add in a little parsley if you feel like it!
It will take about 15 minutes until the chicken is cooked through. You can check by cutting a piece in half and making sure there are no pink bits. 
I made up some tortillas earlier, and rolled them out and cooked them while the chicken was cooking away! Recipe is here. Store bought tortillas work fine. As do large flat lettuce leaves!


While we're multitasking and waiting for the chicken to cook, it's time to make the fresh salad to go with the chicken. Today I'm using red cabbage, spring onions and tomato.
It's really quite easy... slice the cabbage up really finely- strips should not be more than half a centimetre thick.
Dice the tomato
Dice up the spring onions, both white and green parts.
Toss it all together with the juice of half a lemon and some salt and pepper.
This is about what the chicken looks like when it's finished- feel free to add as much chilli here as you like.
Now it's time to assemble- take your tortilla, place a spoonful of chicken on it and a big spoonful of salad. Serve it with some grated cheese if you like, along with sour cream and salsa. 


Spicy Chicken Fajitas with red cabbage salad
-Version 2 with all natural flavouring

Chicken mix:

2 large chicken breasts, diced into 2cm chunks
1 onion, diced
2 cloves garlic, crushed and diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon cayenne pepper 
1 teaspoon ground chillies
1 tablespoon of tomato paste
ground black pepper
Juice of 1/2 lemon, plus some lemon zest
2 tablespoons parsley or fresh coriander (optional)

Mix all ingredients together, heat a little oil in a large frypan, and cook chicken mixture on medium-high heat for about 15 minutes, until the chicken is cooked through. Stir chicken regularly to ensure it is evenly cooked and does not stick to the pan. 

Salad/ fresh salsa:
1/4 red cabbage, sliced finely
1-2 tomatos, diced
4 spring onions, white and green part chopped.
Juice 1/2 lemon
ground black pepper

Mix cabbage, tomato and spring onions together in a bowl, before drizzling lemon juice over the salad. Season with pepper.

Optional - to serve:
Grated tasty cheese
Sour cream
Salsa
Tortilla wraps

Place the chicken and salad in a fresh tortilla wrap, add cheese, sour cream and salsa if you wish, wrap it up and eat!

Serves 4.

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