CHICKEN FAJITAS

Slice the chicken breasts horizontally in half to make 4-6 thinner pieces. Place between 2 sheets of clingfilm and pound with a meat mallet until flattened to a thickness of 5 mm/1/4 inches. Place it in a separate layer in a shallow dish.
for making the marinade, place the garlic, chilli, cumin seeds
And sugar in a mortar with salt and pepper to enjoy. Pound to a paste using a pestle. Transfer it to a bowl and stir in the lime juice, vinegar and oil. Reserve 4 tablespoons of the marinade and set aside. Pour the remaining marinade over the chicken. Cover and leave to marinate in the fridge for 30 minutes.
Preheat the barbecue. Cut the onion into three thick slices. Insert cocktail sticks through each slice to keep the rings in place.
Brush the onion and red peppers with oil and arrange in a hinged wire grill basket. Cook the vegetables over medium-hot coals, occasionally turning, for 8—12 minutes, until slightly charred. Slice the peppers into thin strips and remove the cocktail sticks from the onion slices. Tip the vegetables into a warmed bowl and toss with half the reserved marinade and half the coriander.
Drain the chicken, discarding the marinade. Grease the grill rack. Cook over medium-hot coals for 3—4 minutes on each side, or until cooked through. Slice into thin strips, put in a
warmed bowl and toss with the remaining reserved marinade and coriander.
Warming the tortillas on the grilled barbecue. Spoon a little soured cream down the centre of each tortilla and add some chicken and vegetables. Roll up and serve with the Avocado Salsa.

SERVES 4

• 2-3 skinless, boneless chicken

• breasts, about 450 g/1 1b in total

• 1 red onion

• 2 red or yellow peppers, deseeded and quartered lengthways olive oil, for greasing

• 3 tbsp chopped the fresh coriander

• 4 corn tortillas soured cream and Avocado Salsa to serve

Marinade

• 1 large garlic clove, crushed

• 1/2-1 fresh green chilli, deseeded and finely chopped

• 1/2 tsp cumin seeds

• 1 tsp sugar

• 2 tbsp lime juice

• 2 tbsp white wine vinegar

• 4 tbsp olive oil

• salt and pepper

• 4 top olive oil