Edwards Spicy Chicken Fajitas

Fri, 6 June 2025

Chicken Stir-fry Mix:

5-6 chicken fillets (cut into very thin strips)

1 ½ mixed peppers (sliced thinly)

1 medium onion (red or white-sliced thinly)

½ red chilli-chopped very finely

2 cloves of garlic-chopped

5-6 mushrooms-sliced

½ teaspoon of ground cumin

1 tablespoon of honey

3 tablespoons of soy sauce

Guacamole:

1 ripe avocado

1 dessertspoon of chopped coriander/flat leaf parsley

Juice of ½ lemon

¼ red chilli-chopped very finely

Pinch of Salt & Pepper

½ small red onion-diced

2 plum tomatoes (deseeded and diced)

2 dessert spoons of mayonnaise (optional)

Crème Fraiche Spread:

200ml Crème Fraîche

Juice and zest of 1 lime

Cracked black pepper

Chopped parsley

Other Requirements:

7oz/200g grated red cheddar cheese

8-12 medium size flour tortillas

 

 

1. To make the crème fraiche spread very simply just mix all of the ingredients together until combined. Chill in the fridge until required.

2. To make the guacamole add all ingredients (except the tomatoes, red onion and mayonnaise)

to a food processor or large mixing bowl and blitz (you can use a hand held blender if

desired) until a relatively smooth puree has been achieved. Remove from the blender and mix

in the mayonnaise and chopped tomatoes. Make sure this product is well chilled.

3. Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.

4. Add a little oil to the wok together with the chilli, garlic and sliced chicken.

5. Allow the chicken to seal off quite quickly. Next add in all of the sliced vegetables allow

these to cook quickly. (See TOP TIP)

6. Mix the honey and soy sauce together in a bowl and add these to the chicken and vegetables when they are almost fully cooked.

7. Correct the seasoning of the dish at this stage bearing in mind that the soy sauce can tend to

be quite salty so a lot of salt may not be required. Sprinkle in the ground cumin at this stage also.

8. Serve immediately with tortilla wraps, dips and Cajun potato wedges.

 

Cajun Potato Wedges:

6 large rooster potatoes-Well washed and dried

1 dessertspoon Cajun spice

1 tablespoon oil

1. Preheat the oven to 190C/375F/Gas Mark 5

2. Wash some rooster potatoes and cut into chunky wedges.

3. Drizzle with the oil and Cajun spice

4. Mix them all together in a bowl and place on a baking tray lined with parchment.

5. Bake for 30-35 minutes until crispy on the outside and well cooked through to the centre.

6. Place all ingredients in the middle of the table and let people help themselves.

 

TOP TIP:

Refrain from adding any additional oil to the pan even if your mixture is dry on the pan-it is

better instead to use some water or some stock and partially steam everything. This helps to

keep your stir-fry from becoming greasy at the end.