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.


  • 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


  1. Fry the onion over a high heat for 5-10 minutes until well browned.
  2. Turn the heat down low. Add the garlic, ginger, chillies, spices and sugar Cook gently for 2 minutes, stirring all the time.
  3. Add the chicken, turn up the heat and cook until it is just cooked through.
  4. Add the tomato puree and a small splash of water; stir well to coat the chicken.
  5. 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.