TODAY’S RECIPE: Chicken fajitas

FAMILY favourite. SERVES 8 Ingredients

24 flour tortillas 300g soured cream FOR THE CHICKEN 6 chicken breasts 4 tbsp olive oil 2 garlic cloves, crushed 2 limes, juiced 1 tsp each chilli powder and ground cumin Small pack coriander, finely chopped FOR THE PEPPER MIX 2 tbsp olive oil 1 large red onion, cut into thin wedges 2 red and 2 yellow peppers, in strips 200g cherry tomatoes, halved

Method

1 Slice chicken breasts in half horizontally, then cut into thin strips. In a bowl, add remaining ingredients and rub into chicken.

2 Heat oil for pepper mix in a large frying pan and fry onion wedges for six minutes until softened. Turn heat to high to char slightly at the edges, season, then with a slotted spoon lift onto a baking tray and keep warm.

3 Add peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook tomatoes in same way and add to peppers.

4 Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat — allow them to catch a little on the edges but don’t overcook. Add them to the baking tray to keep warm.

5 Heat the tortillas on a griddle, then wrap in foil and keep warm in oven or heat in the microwave following pack instructions. Serve with soured cream.