CHICKEN FAJITAS

SERVES 4

15 ml (1 T) oil

1 onion, sliced

1 garlic clove, crushed

4 chicken breast fillets, cut into strips 10 ml (2 t) roasted curry powder

5 ml (1 t) lemon juice salt and freshly ground pepper

½ pineapple, diced

10 g fresh coriander, chopped

2 whole mealies, cooked until just done

10 g fresh coriander

4 tortilla wraps

100 g cherry tomatoes, quartered 125 ml (½ c) sour cream limes to serve (optional)

1 Chicken Heat the oil in a pan and fry the onion and garlic until fragrant. Add the chicken and stir-fry until done.

2 Season with the curry powder, lemon juice, salt and pepper and set aside.

3 Salsa and mealies Mix the pineapple and coriander.

4 Sear the mealies on a griddle pan and slice the kernels from the cobs.

5 Fajitas Arrange the coriander in the middle of each tortilla. Divide the chicken into 4 servings and arrange on top of the coriander. Add the tomatoes and mealie kernels to the tortillas.

6 Top with the pineapple salsa, spoon a little sour cream over, fold the tortillas and serve with limes (if using).

1 whole chicken

1 ml (¼ t) cayenne pepper

10 ml (2 t) paprika

10 ml (2 t) sea salt flakes

5 ml (1 t) freshly ground pepper 15 ml (1 T) olive oil

1 pineapple, sliced

½ cucumber, sliced

1 red chilli, chopped

10 g fresh coriander, roughly chopped lime slices to serve

Preheat the oven to 200 °C. Put a wire rack on a baking sheet and grease with nonstick spray.

1 Chicken Carefully cut out the spine of the chicken. Turn the chicken skin side up and flatten slightly with the heel of your hand.

2 Mix the cayenne pepper, paprika, salt flakes and pepper and rub all over the chicken. Transfer to the prepared wire rack and drizzle the olive oil over.

3 Roast for 15 minutes, reduce the oven temperature to 180 °C and roast for another 30 minutes. Allow to rest for 10 minutes then cut into pieces.

4 Pineapple salad Lightly toss the pineapple, cucumber, chilli and coriander.

5 Serve the chicken with the pineapple salad and lime slices.