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Nigellas Chicken Fajitas

From Nigella Kitchen
Serves 4-6

2 chicken breast fillets
1 tsp oregano
1 generous tsp cumin
1 tsp salt flakes
1/2 tsp sugar
1 tbsp garlic oil, plus extra for frying
2 x tbsp lime juice
2 tbsp oil
2 red onions
3 capsicums of any colour other than green (red, yellow, orange etc)
flour tortillas to serve (we need about 10-12)
to serve your choice of any or all:
grated Cheddar style cheese
sour cream
corn kernels
avocado, diced and tossed with salt flakes and lime juice
crisp lettuce (I went with cos), finely chopped and tossed with finely chopped coriander leaves
extra lime wedges
hot sauce to serve - eg. Tabasco

Preheat the oven to about 120C if you want to warm your tortillas there - or do the breads at the end of things in the microwave.

Slice the chicken into thin lengths and place into a bowl. Sprinkle over this the oregano, cumin, salt, sugar, single tbsp of the garlic oil, and lime juice. Stir it all about and set aside.

Top and tail the onions, cut them in half, and then slice each half into thin crescents. Put them into a pan with the oil and cook off, stirring now and then until they start to collapse.

In between stirring, cut the capsicums into lengths. When the onion's collapsed, add the capsicums to the onion, and stir about a bit more, until the peppers start soften. Add a pinch of salt, and give it a couple more minutes then scrape into a bowl and cover. Bump up the heat under the pan.

Add a splash more garlic oil to the pan you had the vegetables in and when it's seriously hot, carefully drop in the chicken, all of it is fine. Spread the chicken out over the pan and then don't move it for a moment to give some pieces a chance to brown up a little.

After about 30 seconds start to stir the chicken about to cook through, when it's nearly cooked, return the vegetables to the pan, and toss them all about together. Cook for another minute or so to give the flavours a chance to marry.