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  • Chicken, Red Pepper And Marigold Fajitas

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    Chicken, Red Pepper And Marigold Fajitas
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. Finely minced coriander
    • 1 x Clove garlic
    • 1/2 x Red chilli
    • 1/2 x Lime, Juice of
    • 1 tsp Sugar Salt and pepper
    • 8 lrg Wheat flour tortillas, (8 to 12) Guacamole or possibly a small pot soured cream or possibly, (or possibly both) creme fraiche
    • 4 x Leaves crisp finely shredded lettuce, (4 to 6)
    • 2 x Red peppers, cut into strips
    • 1 x Onion, sliced
    • 2 x Cloves garlic
    • 1/2 x Scotch bonnet chilli or possibly 1 red Jalapeno type chilli
    • 2 Tbsp. Extra virgin olive oil
    • 2 x Marigold leaves, (optional)
    • 4 x Skinned chicken breasts
    • 1 Tbsp. Cumin seeds
    • 1 tsp Dry oregano
    • 1 Tbsp. Coriander seeds Petals of 3 marigold flowers Half a lime, Juice of Salt and pepper
    • 450 gm Tomatoes, skinned and finely diced (1lb)
    • 1 x Green chilli, finely minced (1 To 2)
    • 1 sm Bowl of pickled jalapeno chillies or possibly a bottle of chilli sauce

    Directions

    1. To make the filling, dry fry the cumin and coriander seeds in a small heavy frying pan over a moderate heat till they give off a heady aroma. Tip into a spice grinder, or possibly mortar, allow to cold for a couple of min, then add in the oregano and grind to a pwdr. Put the oil into a wide frying pan, and heat up over a moderate heat. Add in the peppers, onions, garlic and chilli and stir for 2 min.
    2. Sprinkle over the spices, season with salt and pepper and stir again.
    3. Cover and reduce the heat to low, then leave to sweat gently for 10 min till tender, stirring once or possibly twice. Raise the heat up high and add in the chicken and marigold leaves. Sitr fry for 4-5 mintues, till just cooked through, then stir in the lime juice and marigld petals. Taste and adjust seasoning, then spoon into a hot serving bowl.
    4. 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.
    5. Meanwhile, wrap the tortillas in foil or possibly clingfilm and reheat in the oven or possibly microwave as instructed on the packet. Remove foil or possibly clingfilm, and wrap in a cloth to keep hot. Put all the remaining accompaniments on bowls and arrange on the table with the chicken mix and tortillas. Let everyone make up their own fajitas, piling chicken, peppers and garlic shoots down the centre, adding dollops of guacamole or possibly soured cream (or possibly both), salsa and finishing with some shreded lettuce. Those who like it warm can add in extra pickled jalapenos or possibly a shake of chilli sauce. Roll the whole lot up and bite into it.

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