SIZZLING CHICKEN FAJITAS GRILLED PEPPERS, SALSA, RICE & BEAN

Ingredients out● Kettle boiled● Liquidizer● Griddle pan, high heat● Medium frying pan, medium-high heat● Large pan, medium heat 610

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate ● Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit ● Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan ● Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over

Step 2

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika ● Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin ● Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through ● Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli ● Toss regularly for a couple of minutes until the beans are crispy-skinned

Step 3

Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl ● Stir the rice and the juice of 1 lemon into the beans to warm through ● Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan ● Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges ● Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves