Chicken Fajitas

Beating batter very fast

Today is Shrove Tuesday and it seems as though everybody is talking about making pancakes, making pancakes or blogging about making pancakes.  Jessica and I did get messy with the batter, sprinkled a little sugar and squeezed a lemon, but I can’t say it was novel – or indeed colourful to photograph (apart from the chef’s hat and apron).

Instead I thought I’d share my current marinade for chicken fajitas.  Yes, I know that fajita means little belt or girdle, and is traditionally made with skirt steak, but we’ve always enjoyed ours with chicken, or even just vegetables (long slices of portabello mushrooms are so tasty).

Growing up, we pretty much always used a knife and fork to eat (apart from the house rule that you were allowed to eat your second helping of chips with your fingers).  Has that influenced my leaning towards meals more usually eaten without cutlery?  Maybe.  Reflecting on my favourite dishes (curry with chapatis, crispy duck, ribs, roast chicken legs with bread, any meat in a bread roll) I often wonder.

We’ve eaten fajitas for ever.  Back in the mad-long-hours-Derby-days I am ashamed to confess we used premixed flavourings but the comforts of the north east twenty minute commute has allowed me to experiment with my pantry of spices.  Previous marinades were often a tad spicy without a matching depth of flavour, however I’m currently loving chile ancho powder, which is ground from dried poblano chillies and is milder and fruitier than our usual red chilli powder (so I add more, but the flavour is there to back it up).

This marinade was for about 200-250g of mini breast fillets: I rubbed it into the chicken and left it in the fridge for a couple of hours, then fried it until reasonably carbonated in just a little more oil before slicing and serving with stir fried green peppers and onions wrapped in tortillas (with a little sour cream but no certainly no cheese, not with fajitas!).

Chicken (Beef or Prawn) Fajita Marinade
  • 2 tsp oil
  • 2 tsp lime juice
  • 1 tsp ancho chile powder
  • 1 tsp brown sugar
  • ½ tsp cumin
  • ½ tsp dried oregano
  • 1-2 garlic cloves, crushed
  • 200-250g chicken, beef, or prawns
  1. Mix together and rub into the chicken, beef or prawns. Marinade in the fridge for a couple of hours.

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3 Responses to Chicken Fajitas

  1. Kathryn says:

    I will have to try this marinade, I’ve never really found one that ticks all the boxes for me but this has a really great combination of flavours.

    • Nicola says:

      I think it’s the chile ancho powder that’s made it for me – all my other blends were just hot with not enough flavour. What I like is that its store cupboard ingredients (for me at least, there must always be a lime or two in our house for G&Ts if nothing else).

  2. Sounds great. You’ve sold me on the chile ancho powder – I’ve got to get some.

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