Chicken Fajitas

01Method

1. 1

   Combine the coriander leaves, lime juice, chicken stock, spring onions, garlic, jalapeño, honey, and salt in a blender and process until completely smooth. Set aside 2 tablespoons of the purée without rinsing the blender.

2. 2

   Place the chicken breasts in one bowl and the peppers and red onion in a separate bowl. Pour the remaining coriander purée equally over both, toss thoroughly to coat, and leave to marinate at room temperature for up to 30 minutes.

3. 3

   Add the avocado, water, and the reserved coriander purée to the blender. Blend until smooth, season with salt, and set aside as the avocado sauce.

4. 4

   Warm the olive oil in a small frying pan over medium heat. Add the cumin and ground coriander, stirring for 30 seconds to 1 minute until aromatic. Drizzle the toasted spices over the yogurt, stir to combine, and let the flavours meld until ready to serve.

5. 5

   Preheat a grill to medium-high direct heat and lightly oil the grates. Grill the chicken and vegetables, turning occasionally, until the vegetables are tender (about 5–8 minutes) and the chicken reaches an internal temperature of 71°C (about 12–15 minutes). Rest the chicken for 5 minutes. Briefly warm the tortillas on the grill for about 30 seconds.

6. 6

   To serve, slice the grilled onion and peppers into thin strips and slice the rested chicken. Fill each tortilla with peppers, onion, chicken, and fresh coriander, then top with spiced yogurt and avocado sauce.