This is one of my favourite recipes. A good friend from university made it for me one day close to finals week. I remember it so vividly and so fondly because back in my room, there was a 5,000-word essay to be written and all I could think about was how I was going to sneak back to the kitchen for a third fajita!
I made it again a couple of weeks ago for some close friends who came for dinner and we delightedly discussed the merits of peanut butter as an energiser vs. peanut butter as a treat vs. peanut butter as a replacement for common table seasoning (the consensus was: peanut butter is an excellent choice for all of these scenarios), while I danced around the kitchen moving spices from one surface to the other and snapping pictures. A number of coronas with lime carried us through to our late dinner.
It doesn’t take long to make this – the longest part will be measuring out the spices and chopping up the ginger, onions and peppers. After that, it’s a matter of throwing it in the pan and getting your sides sorted. This was amazing for a dinner party because it was so DIY (and if there was ever a kind of DIY that I wanted to get involved in, it would be a peanut butter chicken fajita assembly line).
I’ve mentioned guacamole and salsa to serve the fajitas with. I’ve fashioned up my own versions of both of these which went down a treat. Give them a try if you have the time – they’re fresh and both have a real bite. CB and I occasionally sit ourselves down with a bowl of each with some tortilla chips and call it dinner.
It is extremely important that you accompany this with your favourite Mexican or adjacent drink (alcoholic or non-alcoholic), the easiest and most obvious of which is the coldest Corona you can get your hands on.
Serves 4 (makes 8 fajitas)
3 medium sized red onions, thickly diced
1 large red pepper, thickly diced
500g chicken breast, diced
5 generous tbsp fat free yoghurt
2.5 heaped tbsp of peanut butter (smooth or crunchy!)
2 tsp finely diced ginger
3 minced garlic cloves
1 large red medium chilli, finely diced
Juice of half a lime
1/4 tsp nutmeg
1/2 tsp chilli flakes
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp hot chilli powder
1/2 tsp Jamaican all purpose seasoning (optional)
1/2 tsp ground coriander (optional)
Small bunch of coriander, finely chopped
Salt and pepper
Vegetable or olive oil, for frying
8 tortilla wraps to serve
- Mix the yoghurt, ginger, garlic and all of the spices in a bowl. Taste the mix and adjust the seasoning to your taste (I regularly add the juice of the whole lime but it depends on how citrusy you like your food). Set to one side.
- Gently fry the pepper and onion in a heavy bottomed pan for a few minutes until they have lost their bite but are still a little crunchy. Add the chicken pieces and let them brown for a further few minutes.
- Add the peanut butter/yoghurt mix, mix and let the mixture simmer on a medium-low heat for about 15 minutes. Take off the heat and stir in most of the coriander. As you serve the mixture on the tortilla towels, top with the last of the coriander.
- Dress the mixture with your favourite toppings before folding and devouring. I’ve also crafted a recipe for guacamole and a simple tomato salsa, if you’re looking for ideas. Try using some leftover yoghurt instead of sour cream for a slightly healthier alternative!