Chicken Fajita Bowls

Khanh Ong

Ingredients:

Chicken Fajitas

  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • a pinch of chili powder
  • 1 juiced and zested lime
  • a pinch of salt
  • 500g chicken thigh fillet
  • 2 tbsp olive oil 1 red onion thinly sliced
  • 1 small red capsicum thinly sliced
  • 1 small yellow capsicum thinly sliced
  • 500 ml Massel chicken stock

Corn and Coriander Salsa

  • 2 corn on the cob, charred and cut off the cob
  • ¼ cup perino tomatoes, chopped
  • ½ lebanese cucumber, deseeded & finely chopped
  • ¼ cup coriander, roughly chopped
  • ¼ long red chili, seeded and finely chopped
  • ¼ red onion, finely diced
  • 1 lime, zested and juiced
  • 1 tbsp olive oil
  • pinch of salt

Couscous

  • 1 1⁄2 cup Massel chicken stock
  • 3 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 cup couscous
  • ½ cup raisins
  • ½ cup toasted slivered almonds
  • ¼ cup of chopped coriander

Garnish

  • ¼ avocado, sliced and fanned

Method:

To make the cous cous:

  1. bring the chicken stock, 1 tbs olive oil, salt, cumin and coriander seeds to a boil add couscous stir so it’s well coated in the stock and then cover and set aside to absorb for 10 minutes.
  2. add raisins, almonds and coriander then mix well.
  3. pour over the rest of the olive oil and mix again and set aside.

To make the Chicken Fajitas:

  1. combine cumin, coriander, paprika, garlic powder, onion powder, chili powder, lime, salt in a medium mixing bowl.
  2. slice the chicken into strips and toss in the same mixing bowl.
  3. heat 1 tbsp of olive oil in a large pan and cook the strips 2-3 minutes each side until golden and cooked through.
    set all the chicken aside
  4. Add remaining oil into the pan with onions and cook for 1 – 2 minutes until softened add capsicums and cook for a further 2-3 minutes until softened. remove and set aside
  5. Pour stock into the pan to deglaze and reduce until you have about 1⁄4 of a cup of liquid left.
  6. Add the chicken and capsicum back in and cook for another 2 minutes then remove from heat and set aside.

To make the Salsa:

  1. Combine all ingredients in a mixing bowl and set aside.

To serve:

Place couscous into a bowl, add the chicken over the top followed by coriander leaves. Top with salsa and avocado.

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!