Traybake Fajitas
Salty, Fatty, Bright Chicken Fajitas hit the spot any day of the week, but these can make your Mondays much more merry
Another Mid-Week staple in my house, so trust me when I say this recipe is tried and tested. Once you’ve make a stable base with the spicy chicken and peppers, fajitas are all about what you add. A bit of Pico here, some cheese there; crema, rice, and hot sauce. These are my favourites. But the most important are the chicken skins. Do not skip on the skins, they add salty, fatty, crispiness to the dish that you can’t bring in any other way. Give em a go, and let me know what you think.
INGREDIENTS
1 Red Onion, chunks
2 Peppers, chunks
Chicken Thighs, Bone in-Skin-on
1 tbsp Chipotle Paste
1 tsp Cumin
1 tsp Ground Coriander
2 tsp Chilli Powder
Salt to season
Juice of 1 orange
4 Tortilla Wraps
Toppings: Pico de Gallo, Coriander, Rice, Cheese, whatever else you fancy
STEPS
PREP: Onion, Peppers, De-Bone and De-Skin Chicken Thighs, Seasonings
Add Red Onion, Peppers, Chicken Thigh Meat (chopped), Chipotle Paste, Spices, Orange Juice, and Seasoning to a bowl. Mix
On Wire Rack, Spread out chicken skins, add salt.
Put both in the oven.
Warm tortilla.
Plate, building up layers however you wish. I recommend going in the following order: wrap, rice, chicken mix, cheese, pico de gallo, chicken skins, hot sauce, coriander.
