A quick one for all you foodies. Visiting the veg market and seeing all those peppers made me feel like a spicy dish for supper, so I made Chicken Fahjitas. These are easy and tasty.
I make mine by chopping tender chicken breast into thin slices, and marinade the chicken pieces overnight in the fridge.
The marinade consists of: 2 red peppers cut into strips, 2 green ones ditto, 2 medium onions ditto, a small can of tomato puree (or a medium jar of bottled tomatoes if you’ve been storing your own) a good splash of soy sauce, 2 teaspoons of dried chilli pepper – the coarse type – a good grinding of black pepper and the same of sea salt. Finally I mix in a desert spoon of olive oil and a splash of lemon.
Put the chicken pieces into the marinade, then making sure all the chicken is coated, put in the fridge to marinate overnight, or at least for 4-6 hours. Takes me about 10 minutes to do all this.
To cook, take a wok or a big saucepan and stir fry the chicken together with the marinade sauce; halfway through cooking I add a small can of red kidney beans and a small can of sweetcorn (you can buy small ones ready combined) and cook the dish until the chicken is no longer pink. The sauce will have thickened, so thin it down with a mug of water, turn the heat very low, and simmer it gently for about 20 minutes making sure it doesn’t stick. Right at the last moment I add a generous spoonful of honey – this offsets and compliments the hot peppers and chillis.
I serve this with a crunchy tomato and cucmber salad and creamy yoghurt.I bought ready made wraps from the local shop to put the fahjita mix in, but if you can’t get them, thin savoury pancakes will do just as well.
Bon appetit.
