Spiced chicken fajitas with salsa, crema and pickled red onion
Spiced Chicken
4 chicken breasts, (or 8 boneless chicken thighs) sliced though the middle
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon smoked or regular chili powder
50gm melted butter
1 tablespoon olive oil
Mix everything together and marinate in the fridge for up to 24 hours.
Grill on the barbecue or in a griddle or frying pan until cooked through. Rest and shred. You could add some grilled sweet corn - cook the corn on the cobs in boiling water for 4 minutes, drain and pat dry, brush with oil and grill on the barbecue.
Tomato and chili salsa
4 ripe tomatoes, roughly chopped
1 red chili, seeds removed and chopped
Juice of 1 lime (zest the lime and set aside for the crema)
½ teaspoon sugar
½ red onion
4 ripe tomatoes, roughly chopped
2 tablespoons olive oil
Salt to taste
Blend together until combined but still chunky.
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