Chicken Fajitas -

Chicken Fajitas

Ingredients

3 skinless, boneless chicken breasts
Finely grated rind and juice of 2 limes
30ml/2 tbsp caster (superfine) sugar
10ml/2 tsp dried oregano
2.5ml/½ tsp cayenne pepper
5ml/1 tsp ground cinnamon
2 onions
3 (bell) peppers (1 red, 1 yellow or orange and 1 green)
45ml/3 tbsp vegetable oil
Guacamole, salsa and sour cream, to serve

For the tortillas

250g/9oz/2¼ cups plain (all-purpose) flour, sifted
1.5ml/¼ tsp baking powder
Pinch of salt
50g/2oz/¼ cup lard (shortening) or white cooking fat
60ml/4 tbsp warm water

Details

Serves: 6

Method

1. Slice the chicken breasts into 2cm/¾in wide strips and place these in a large bowl. Add the lime rind and juice, caster sugar, oregano, cayenne and cinnamon. Mix thoroughly. Set aside to marinate for at least 30 minutes.

2. Meanwhile, make the tortillas. Mix the flour, baking powder and salt in a large bowl. Rub in the lard, then add the warm water, a little at a time, to make a stiff dough. Knead this on a lightly floured surface for 10-15 minutes until it is smooth and elastic.

3. Divide the dough into 12 small balls, then roll each into a 15cm/6in round. Cover the rounds with plastic or clear film (plastic wrap) to stop them drying out while you prepare the vegetables.

4. Cut the onions in half and slice them thinly. Cut the peppers in half, remove the cores and seeds, then slice the flesh into 1cm/½in wide strips.

5. Heat a large frying pan or griddle and cook each tortilla in turn for about 1 minute on each side, or until the surface colours and begins to blister. Keep the cooked tortillas warm and pliable by wrapping them in a clean, dry dishtowel.

6. Heat the oil in a large frying pan. Stir-fry the marinated chicken for 5-6 minutes, then add the peppers and onions and cook for 3-4 minutes more, until the chicken strips are cooked through and the vegetables are soft and tender, but still juicy.

7. Spoon the chicken mixture into a serving bowl and take it to the table with the cooked tortillas, guacamole, salsa and sour cream. Keep the tortillas wrapped and warm.

8. To serve, each guest takes a warm tortilla, spreads it with a little salsa, adds a spoonful of guacamole and piles some of the chicken mixture in the centre. The final touch is to add a small dollop of sour cream. The tortilla is then folded over the filling and eaten in the hand.

COOK'S TIP:- Tortilla dough can be very difficult to roll out thinly. If the dough is breaking up try placing each ball between two sheets of clean plastic (this can be cut from a new sandwich bag). Roll out, turning over, still inside the plastic, until the tortilla is the right size.

Energy 405Kcal/1698kj; Protein 26.4g; Carbohydrate 41.9g of which sugars 8.8g; Fat 15.7g of which saturates 4.5g; Cholesterol 69mg; Calcium 82mg; Fibre 3.4g; Sodium 157mg

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