Chicken fajitas with tomato chilli jam

Ready in 40 minutes Serves 4

Sauce makes 1½ cups

400g chicken stir-fry or sliced chicken

thighs

2 onions, halved and cut into very thin

wedges

2 red peppers, finely sliced

3 Tbsp Mexican spice mix

2 Tbsp neutral oil

SMOKY TOMATO & CHILLI JAM

450g tomatoes, cored and diced

1 red bell pepper, seeds and pith removed,

diced

1 long red chilli, seeds and pith removed,

finely chopped

3 cloves garlic, finely chopped

1 Tbsp sugar

2 Tbsp canned chipotles in adobo

½ tsp salt

TO SERVE

8 corn or flour tortillas, warmed Salad fixings of your choice, such as iceberg lettuce, sliced red onion and/or pickled jalapeno peppers, diced tomatoes

Sour cream, salsa, guacamole (optional)

Start by making the tomato chilli jam. Place all ingredients in a large pot. Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes, stirring now and then. Uncover and continue cooking for another 10–15 minutes, stirring now and then to ensure it doesn’t catch, until the mixture is reduced and saucy. While sauce simmers, combine chicken, onions, pepper slices and spice mix. Heat oil in a large heavy frying pan or on a barbecue hotplate and, working in batches if necessary, cook over a medium-high heat until chicken is cooked through (about 15 minutes).

To serve, dollop a little smoky tomato & chilli jam into a warmed tortilla. Top with chicken mixture and garnish with salad fixings and sauces.

NOTE: I often make the tomato chilli jam in this recipe in bulk, it keeps in the fridge for about a week and freezes well. It’s delicious over most everything.