Chicken Fajitas

Method

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1. Mix the lime juice, 2 tbsp of the oil, cumin, paprika, oregano, garlic powder, cayenne and salt.

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2. Turn the chicken through it and leave 20 minutes at room temperature.

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3. Heat a heavy frying pan over the highest heat for 4 minutes, until it smokes.

   Mark done Start 4 min timer

4. Add the remaining oil and the peppers and onions and cook 5 minutes, stirring only twice, until blackened at the edges but still firm. Tip onto a plate.

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5. Add the chicken in a single layer and leave it untouched for 90 seconds.

   Mark done Start 90 sec timer

6. Turn and cook 4 minutes more, until charred and cooked through.

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7. Return the vegetables to the pan and toss for 1 minute.

   Mark done Start 1 min timer

8. Warm the tortillas in a dry pan for 20 seconds a side.

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9. Scatter the coriander over the fajita mixture and take the pan straight to the table.

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10. Serve with lime wedges and let people fill their own.

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Chef’s Tips

• Two batches. Together they stew.
• Do not stir for the first ninety seconds.
• The pan must smoke before anything goes in.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Guacamole
• Soured cream
• Pico de gallo

Storage & Reheating

Keeps 2 days refrigerated. Reheat in a hot dry pan, never a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.