Fine Ferocious Fajitas
Fine Ferocious Fajitas
Serves 2
These aren't too ferocious any more, they've been toned down over time.
If you'd like a bit more kick, increase the cayenne, replace the chillies with Bird's Eye chillis, and add a tablespoon of white wine vinegar.
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 20g ginger, chopped
- 1 tsp red chillies, chopped
- 1 tsp cumin, ground
- 1 tsp paprika
- 1 tsp cayenne
- 2 tsp demerara sugar
- 1 cinnamon stick
- 2 tbsp tomato puree
- 3 bell peppers, fairly finely sliced
Method
- Fry the onion over a high heat for 5-10 minutes until well browned.
- Turn the heat down low. Add the garlic, ginger, chillies, spices and sugar Cook gently for 2 minutes, stirring all the time.
- Add the chicken, turn up the heat and cook until it is just cooked through.
- Add the tomato puree and a small splash of water; stir well to coat the chicken.
- Add the pepper strips and cook over a high heat for 5 minutes, until the peppers are softened and the chicken is done.
Serve wrapped in tortillas with sour cream or plain yoghurt.