Became victim under our own success with this one – we had on for years on our corporate menu – think I found the recipe in “Good Housekeeping” and strangely enough we never had to alter it. One of my absolute favorite dishes – but then the hygiene aspect of it all and handling in a big amount of raw chicken, especially in marinade became to a too big risk for us – guests and staff asked every year about getting back on the menu – I didn’t dare to. I dare to say …. is that we had the best Chicken Fajitas in the whole of the UK.
We served it with ready-made guacamole and Californian salsa – we couldn’t cope with doing it our self and to be honest, I would put a lot of afford into those products, when there is so many good products out there.
Chicken Fajitas, 4 portions
600gr Chicken inner fillet cut in thick strips (4 breasts)
2 onions cut in wedges
2 limes – juice and zest
2 peppers, mixed colors – cut in thick strips
1 bunch of fresh coriander (1/2 cup chopped)
5 garlic cloves
30 ml olive oil
salt & pepper
16 tortillas 8”
300gr tube guacamole
3dl creme fraîche
300gr Californian salsa.
Garnish: chopped fresh coriander, lemon & lime wedges
1. Halve and peel the onions (leaving a bit of the root attached so that the wedges will stay whole) cut into 8 wedges per onion. De-seed and cut the mixed peppers into 1cm thick strips.
2. Save the zest from the limes – using a zester (for me there is only one that really works – Victorinox – a tool that you can’t be without when you got it) – without zester peel the limes and cut the peel in very fine stripes. Set to the side.
3. De-seed the chilies – then run chilies, garlic gloves (peeled), lime juice, coriander and olive oil in a mixer. Now we have the marinade.
4. Cut the chicken breast into 6 strips. Turn the chicken strips into the marinade and set to the side for at least 12 hours, but never more than 24. Any meat in marinade more then 24 hrs is a hazard – because of the juices from the raw meat and bacteria start to develop rapidly.
5. Heat up heavy-based frying pan so it’s red hot – add the chicken and turn constantly for about 8 min until it’s thoroughly nicely golden – then add the onion and peppers, stir for another 5 min. Make sure the chicken is cooked right through.
6. Salsa, crème fraîche and guacamole to be served in indv. dishes. Some wanted grated cheese with it too – I’m not one.
7. Tortilla’s we heated up on the grill – but at home, I wrap them in foil and put them in the oven, 100C for 5-8 min.
8. Serve wedges of lime and lemon so every guest can squeeze themselves – chopped coriander scattered over the dish before serving and I would serve it the frying pan so it stays really hot for longer.
photo provided by; me – featured image; zazzle.com.au