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Fine Ferocious Fajitas

Not too ferocious really. Up the cayenne and chilli for more heat.

Ingredients

  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 10g ginger, chopped
  • 1/2 tsp dried chilli flakes
  • 1 tsp cumin, ground
  • 1 tsp paprika
  • 1/8 tsp cayenne
  • 1/4 tsp cinammon, ground
  • 2 tsp demerara sugar
  • 400g chicken breast, diced
  • 2 tbsp tomato puree
  • 3-4 bell peppers, fairly finely sliced

Method

  1. Fry the onion over a high heat for 10-15 minutes until well browned.
  2. Turn the heat down low. Add the garlic, ginger, chilli, 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, cover and cook over a moderate heat for 15 minutes, until the peppers are softened and the chicken is done. Remove the lid half-way through to prevent too much moisture accumulating in the pan.

Serve wrapped in tortillas with sour cream or plain yoghurt.