| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
Food networ, Food7 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Finely chopped coriander |
| 1 |
|
Clove garlic |
| 1/2 |
|
Red chilli |
| 1/2 |
|
Lime; Juice of |
| 1 |
ts |
Sugar |
|
|
Salt and pepper |
| 8 |
lg |
Wheat flour tortillas; (8 to 12) |
|
|
Guacamole or a small pot soured cream or; (or both) |
|
|
; creme fraiche |
| 4 |
|
Leaves crisp finely shredded lettuce; (4 to 6) |
| 2 |
|
Red peppers; cut into strips |
| 1 |
|
Onion; sliced |
| 2 |
|
Cloves garlic |
| 1/2 |
|
Scotch bonnet chilli or 1 red Jalapeno |
|
|
; type chilli |
| 2 |
tb |
Olive oil |
| 2 |
|
Marigold leaves; (optional) |
| 4 |
|
Skinned chicken breasts |
| 1 |
tb |
Cumin seeds |
| 1 |
ts |
Dried oregano |
| 1 |
tb |
Coriander seeds |
|
|
Petals of 3 marigold flowers |
|
|
Half a lime; Juice of |
|
|
Salt and pepper |
| 450 |
g |
Tomatoes; skinned and finely |
|
|
; diced (1lb) |
| 1 |
|
Green chilli; finely chopped (1 |
|
|
To 2) |
| 1 |
sm |
Bowl of pickled jalapeno chillies or a |
|
|
; bottle of chilli sauce |
INSTRUCTIONS
TO SERVE
FOR THE CHICKEN
FOR THE SALSA
To make the filling, dry fry the cumin and coriander seeds in a small
heavy frying pan over a moderate heat until they give off a heady
aroma. Tip into a spice grinder, or mortar, allow to cool for a
couple of minutes, then add the oregano and grind to a powder. Put
the oil into a wide frying pan, and heat up over a moderate heat. Add
the peppers, onions, garlic and chilli and stir for 2 minutes.
Sprinkle over the spices, season with salt and pepper and stir again.
Cover and reduce the heat to low, then leave to sweat gently for 10
minutes until tender, stirring once or twice. Raise the heat up high
and add the chicken and marigold leaves. Sitr fry for 4-5 mintues,
until just cooked through, then stir in the lime juice and marigld
petals. Taste and adjust seasoning, then spoon into a warm serving
bowl.
To make the salsa, mix all the ingredients together and leave to
stand for at least half an hour. Stir again, then taste and adjust
seasonings just before serving.
Meanwhile, wrap the tortillas in foil or clingfilm and reheat in the
oven or microwave as instructed on the packet. Remove foil or
clingfilm, and wrap in a cloth to keep warm. Put all the remaining
accompaniments on bowls and arrange on the table with the chicken
mixture and tortillas. Let everyone make up their own fajitas, piling
chicken, peppers and garlic shoots down the centre, adding dollops of
guacamole or soured cream (or both), salsa and finishing with some
shreded lettuce. Those who like it hot can add extra pickled
jalapenos or a shake of chilli sauce. Roll the whole lot up and bite
into it.
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