I am a wannabe domestic goddess (you wouldn’t think so if you saw what my front room looked like! Martha Stewart I definitely am not!) and I have illusions of joining the Great British Bake Off. I say illusions because I am in no way, shape or form ready to bake at that level just yet! I say “just yet” because it is the great dream…and I am slowly self-training my way into readiness.
I love to cook and I adore my tiny kitchen. But there are days when I really don’t want to spend to much time in it. Tuesdays, more often than not, are days when I don’t really want to cook. It’s my I’m-so-tired-I-could-cry day for some reason. So on a Tuesday night, I will usually find myself sitting on the train hoping there are leftovers in the fridge, or me buying a ready meal from the supermarket to pop in the oven when I get home or there is the phoning-takeaway-of-choice route.
Tonight however, is different. Tonight is fajita night! While I cheated yet again tonight (I bought a fajita spice packet from the supermarket!), here’s a fajita spice mix recipe that I know works really well:
1 tablespoon cornstarch
1-2 teaspoons chili powder (or go without, this really depends on how hot you want it to be!)
1 teaspoon salt
1 teaspoon paprika (sweet variety, or if you can find the smoked variety, that will work too)
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
2 tablespoons vegetable oil
650g chicken thighs, diced (I use chicken thighs because they don’t dry out as much as chicken breasts)
1 medium sized white onion, sliced thinly
1 red, 1 green and 1 yellow bell pepper, julienned (pepper colours can be changed, of course, depending on what’s available)
- Mix together all the spice mix ingredients. In a metal or glass bowl (only because the spice mix will stain plastic bowls), mix chicken, vegetable oil and the spice mix together until the chicken is well coated.
- Making sure the pan (I used a non-stick pan) is very hot, brown the chicken and cook for about 10 minutes. Add the onions and the bell pepper and cook for a further 5 minutes.
- Serve in warm soft tortillas with sour cream, salsa and guacamole.
And there you go! A meal that’s quick, easy and surprisingly healthy (especially if you go easy on the condiments!).