Chicken Chili Fajitas and Homemade Guacamole + How to Make Your Own Spicemix

Chicken Fajitas with Guacamole

Chicken fajitas is one of those dishes that never fail to hit the spot. Everyone loves it, it is easy to make for a crowd and easy to throw together without too much preparation. It is also one of those dishes that can be made infinitely better with a little bit more consideration – such as using homemade spice mix and making your own guacamole. It takes no extra time – the guacamole is easily crushed together whilst the chicken is frying, the seasoning takes a little bit longer in the shop the first time, but once this is done you’ll have enough to last you many Mexican meals in the future.

For the spice mix:
3 tbsp ground cumin
2 tbsp chili powder
1.5 tbsp salt
1.5 tbsp garlic powder
1 tbsp smoky paprika (hot)
1 tbsp sweet paprika (mild)
2 tsp oregano 1 tsp chili flakes
1 tsp freshly ground black pepper

In a bowl or an empty jar, stir together all spices until well mixed. Store in an airtight container with your other spices. Keeps well and is also a great gift!

Chicken Fajitas with Fresh Guacamole
Serves 2-3
300g chicken
1 pepper
1 onion
2 garlic cloves
4 sprigs of spring onion

Guacamole:
1 large, ripe avocado
1 lime
Salt
Pepper

Method Fajitas: Chop onion, pepper and spring onion into evenly bite sized pieces. Heat a tbsp of oil in a large frying pan, add the vegetables and cook on high heat until soft and black-blistered. This takes around 6 minutes in my kitchen – keep half an eye on it. This is the secret to good fajitas – soft, borderline burnt vegetables for that delicious, smokey savoury kick so don’t skimp on the cooking time.

Whilst the veg is frying, cut the chicken into bite sized pieces. When the veg is done, put aside into a bowl and add the chicken to the pan with some more oil, if needed. Cook until it starts colouring. Then add the vegetables back into the pan, add a good tablespoonful of your spice mix and stir well until everything is coated. Add a splash of water (I often add up until 0.5 dl as I like it a little saucy). My boyfriend also likes to add a tin of tomatoes – I prefer having my tomatoes fresh, but the choice is yours; both versions are delicious. Make sure the chicken is cooked through, and serve when everything is piping hot.

For the guacamole: Cut your avocado in half. To remove the pip (stone, kernel..?) hold the avocado in the palm of your hand, and with a sharp knife, whack it firmly but lightly straight on – the knife should cut into the pip, allowing you to wiggle it out with ease. Remove carefully. With a spoon, scoop the soft flesh out of the avocado and onto a cutting board or a plate. Mash with a fork. Cut your lime in half and squeeze the juice onto the avocado. Mash until it is as smooth or as course as you want. Add a sprinkle of sea salt and freshly ground pepper to taste. To loosen it (also works well for bulking it up – avocados are expensive so if you’re cooking for a crowd this is a great tip!) you can also add a tablespoonful of creme fraiche or sour cream. This is also great if your fajitas are very spicy, as dairy helps calm fiery mouths. Put your guacamole in a little dish and serve alongside your fajitas.

To serve:
Big green chopped salad
Flour tortillas, heated
Grated cheese
Sweetcorn
Salsa ..
whatever you fancy! In the picture I also had some really juice ripe pineapple – such an amazing addition and contrast to the spicy fajitas I urge you to try it!

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Healthy, Hearty Granola Bars

easy granola bar nordicbaker

You know those chubby, chewy, sticky, sweet golden bars you see in the shop? Proclaiming themselves as healthy? You know the ones – bursting with oats, nuts and dried fruits but also laden with syrup, sugar, unhealthy fats and unnecessary additives.

This recipe is for granola bars, but a type that is actually good for you. Filled with oats, nuts, seeds and some dried fruits, they provide a filling snack, a part of a breakfast or perfect pick-me up before or after the gym. I have been making these for years, a true staple in my kitchen. Easy to make and easy to customise to your liking – sub fruits and nuts for your favourites – below is my suggestion.

Healthy, Hearty Granola Bars

makes 16-24, depending on size.
Oven: 180 Celsius

1+2/3 cups rolled oats (or quinoa flakes or a mix)
4 tbsp coconut sugar (normal works just fine)
1/3 cup oat flour (make your own by grinding oats in a food processor)
1/2 tsp ground cinnamon
2 cups dried fruits and chopped nuts (total of 300-400g)
– Almonds, walnuts, sesame seeds, dates and cranberries or raisins are my faves.

Optional: 1/2 cup nut butter
6 tbs melted butter (oil works too)
1 egg, whisked lightly
2 tbsp agave syrup (or golden, or maple or even honey!)
1 tbsp water

Line a small baking tray (20×30 cm, or similar) with baking paper, allowing it to go up the sides. This makes it a lot easier to get it out of the tin after baking.

Stor together the fry ingredients, including the fruit and nuts. In a separate bowl, whisk together melted butter, liquid sweetener, egg and water. Add nut butter if using (warm it up to make it easy to stir). When thoroughly mixed, add to dry ingredients and toss until the mixture is evenly crumbly and there are no dry parts.

Spread mixture in prepared pan, pressing firmly down to ensure they are moulded to the pan and that they will stay together after baking. A piece of plastic wrap or parchment paper can help – just press down with your hand on top.

Bake the bars for 30 to 40 minutes, until golden brown around the edges and on top. They’ll still seem soft and perhaps a little under baked when you press into the centre of the pan – but don’t worry, they will set completely as they cool.

Leave to cool in pan, then put them into the freezer before cutting – this ensures clean cuts. Cut with a serrated knife, and wrap individually in cling film or foil. Store in freezer – they thaw in minutes so you can easily grab one on your way out the door on busy mornings.

Keeps well for about one month.