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Hot chilli chicken fajitas

Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
by Antony Worrall Thompson

From Food and Drink

Method


  1. Mix together the chilli oil, paprika, chilli powder, sugar and the lime juice and zest. Cut each chicken breast lengthways into six strips. Add to the chilli paste, cover and leave to marinate for 1-2 hours.

  2. Meanwhile make the tomato and avocado salsa. Place all the ingredients into a large bowl and stir gently to combine. Season with salt and pepper and place in a serving bowl.

  3. Heat a barbecue or a ridged griddle pan.

  4. Thread three pieces of chicken onto each skewer, place on the barbecue or griddle pan and cook for 3-4 minutes on each side until the chicken is cooked through.

  5. Place the chicken skewers on a serving plate and hand around the tomato and avocado salsa, warmed tortillas, lettuce and soured cream and allow each person to assemble the fajitas themselves.

Ingredients

  • 2 tbsp chilli oil
  • 1 tbsp hot chilli powder
  • 1 tbsp paprika
  • pinch of sugar
  • zest and juice of 1 lime
  • 4 chicken breasts

For the Tomato and Avocado Salsa

  • 4 large tomatoes, deseeded and finely diced
  • 1 red chilli, finely chopped
  • juice of 1 lime
  • 1 small red onion finely chopped
  • 2 medium ripe avocados, stoned, peeled and finely diced
  • 2 tbsp olive oil
  • 120g/8 tbsp freshly roughly chopped coriander
  • salt and pepper

To Serve

  • 4-8 medium floured tortillas, warmed
  • 1 small iceberg lettuce, shredded
  • 150ml/¼pt soured cream
  • 8 bamboo skewers, soaked in water overnight

Shopping List

Hot chilli chicken fajitas

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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