Foodtube
By Jamie Oliver
Buddy's chicken fajitas
With a zingy corn salsa
30 mins
Not Too Tricky
serves 4
About the recipe
This Friday night favourite is a great one to get kids practising their chopping skills. Bring all the toppings to the table and let everyone get stuck in.
Recipe From
Ingredients
1 red onion
1 red pepper
1 x 150g skinless free-range chicken breast
1 teaspoon sweet smoked paprika
½ teaspoon ground cumin
olive oil
CORN SALSA
1 corn on the cob
2 spring onions
1 fresh red chilli
1 sprig of fresh coriander
1 lime
TO SERVE
8 small wholemeal flour tortillas
¼ of an iceberg lettuce
50g Cheddar cheese
½ a bunch of fresh coriander (15g)
50g natural yoghurt
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Method
- Preheat the oven to 150°C/350°F/gas 4. Peel and finely slice the red onion. Deseed and finely slice the red pepper and finely slice the chicken breast. Transfer everything to a large bowl, then wash your hands, board and knife.
- Add the paprika and cumin to the bowl along with a small pinch of sea salt and black pepper and 1 teaspoon of olive oil. Mix well until everything is well coated.
- To make the corn salsa, char the corn in a dry non-stick frying pan over a high heat for 8 to 10 minutes, turning regularly. Remove and leave to cool before carefully slicing the kernels off the husk (ask an adult to help you with this bit). Place the kernels in a bowl, finely slice and add the spring onions, red chilli and coriander. Squeeze over the lime juice, mix well and season with a little black pepper.
- Wrap the tortillas in foil and place in the oven to warm through. Shred the lettuce, grate the cheese and pick the coriander leaves.
- Place a large non-stick frying pan on a high heat. Once it’s very hot, carefully place the chicken and vegetables into the pan and cook for 3 to 5 minutes, until the chicken is cooked through and the peppers and onion have softened, stirring continuously. (You may need to do this in batches.)
- Carefully remove the tortillas from the oven (ask an adult to help you with this) and divide between the serving plates. Load up the warm tortillas with the chicken mixture and your choice of toppings, and tuck in right away!
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