FAJITA CHICKEN THIGHS

Serves 4 Prep time: 15 minutes Cooking: 45 minutes

• Bacofoil® All Purpose Zipper® Bags (medium) • Bacofoil® The Non-stick Kitchen Foil • 1 kg chicken thighs, or mix of thighs and drumsticks (skin-on and bone in) • 1 lime, squeezed • 1-2 tsp ground cumin • 1-2 tsp paprika • 1-2 tsp dried oregano • 1 tsp ground coriander • ½ tsp dried chilli flakes (optional) • 1 small red pepper, sliced • 1 small yellow pepper, sliced • 1 red onion, sliced

For the salsa:

• 3-4 tbsp frozen sweetcorn, defrosted • 2 large vine tomatoes, de-seeded and finely diced • 1 fresh red or green chilli, finely sliced • Good pinch salt and pepper • 1 tsp olive oil • ½ lime, squeezed • 1 clove garlic, unpeeled and smashed • Few sprigs chopped coriander, chopped • 1 spring onion, finely sliced

1. Place the chicken into a medium Bacofoil® All Purpose Zipper® Bag and squeeze over the lime. Add the ground spices, zip the bag closed to seal and give it a good shake until the pieces are all evenly coated. Leave in the fridge to marinate for several hours.

2. When you’re ready to cook, preheat the oven to 170°C fan/190°c/gas 5. Line a large shallow baking tray with Bacofoil® The Non-stick Kitchen Foil (this ensures that the chicken won’t stick). Arrange the chicken on the tray and add the sliced peppers and onion. Cook in the oven for 20 minutes then turn and cook for a further 15-25 minutes (depending on the size of the chicken pieces) until the skin is crispy and the meat is cooked all the way through.

3. Meanwhile, make the salsa. Place all the salsa ingredients into a medium sized bowl and mix well. Chill in the fridge until required. Remove the garlic clove before serving.

4. When the chicken is ready, serve with rice of your choice, the salsa and extra lime wedges on the side.