Chicken Fajitas

It's amazing how much taste a little bit of cumin spice gives. This only really uses some garlic, salt and cumin, yet comes out so flavorful.

Chicken - cut up into strips
Onions
Peppers (Green, red or both)
3-4 minced or chopped garlic (or use garlic paste)
Salt
Cumin
Some oil to cook
Ready made fajita wraps
Sour cream
Guacamole and salsa (recipes below)
Grated chedder cheese (or any other cheese)
Lettuce

1. Saute the garlic in a pan and add salt and cumin
2. Add the chicken and cook until done. Put aside
3. Saute the onions in the same pan. Add more oil and seasoning if needed
4. Mix in with the chicken

Warm up the fajita wraps and serve with the chicken, and any other condiments you like: Guacamole, salsa, sour cream, lettuce, and grated cheese.

Fresh Guacamole

2 avocados
Green chilis to taste
1/4 red onion
1 small tomato
Some fresh cilantro
Juice of half lemon or lime
Salt
Red chili powder
Dash of black pepper

1. Mash up the avocados
2. Put the green chilis, red onion, tomato, cilantro, salt, chili powder and black pepper in the processor
3. Mix this in with the mashed avocados and add lemon or lime juice

Fresh Salsa

1. Add some tomatoes, 1/4 red onion, green chilis, jalapenos, cilantro in the food processor.
2. Mix in salt and lemon or lime juice, and a little evoo

Chicken Florentine Style

I've made this once and the sauce was delicious...great over spinach!

Ingredients:
- 2 boneless skinless chicken breasts
- Salt and pepper
- Flour
- 6 tablespoons unsalted butter (I used the healthy stuff)
- 2 tablespoons chopped spring onion
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream (the lite cream should work fine too)
- 1 tablespoon fresh parsley (I used dried parsley)
- 1 package frozen spinach
- small can of mushrooms (optional)

Directions:
Sprinkle the chicken with salt and pepper. Coat the chicken lightly in flour. Shake off excess flour. Melt 2 tablespoons 'butter' in a pan over medium heat. Add chicken and cook until brown, about 5 minutes per side. Remove chicken from stove and cover with foil.

Melt 2 tablespoons 'butter' in same pan over medium heat. Add spring onion and garlic and saute for a minue or two, stirring to scrape up any browned bits on the bottom of the pan for flavor. Add the wine. Increase heat to medium-high and boil until liquid is reduced by half, about 3 minutes.

Add cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in parsley and canned mushrooms (optional). Add salt and pepper to taste. Add chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.

We served this over spinach. Saute spinach in little 'butter', salt and pepper.

Enjoy!

Spicy Chicken Thai Fried Rice

Easy peasy for days I don't feel cooking and have some left over rice :)

Chicken
3-4 cloves chopped garlic
3-4 green chopped chilis
Some scallions (optional)
1-2 tbsp Fish sauce
Soy sauce
Onions (sliced)
Red and green peppers (optional)
2 eggs beaten (you can add some soy sauce in the mix too)
Some cayenne pepper
Salt and pepper to taste
Fresh thai basil
Leftover rice
Lime and cucumber for garnish (optional)

1. Saute the garlic, chilis and scallions (white part) in some vegetable oil until fragrant
2. Add chicken and cook until white (I sometimes take it out at this point and put it aside to avoid overcooking it)
3. Pour in the chilled rice. Add more oil if needed
4. Add some soy sauce, fish sauce and cayenne pepper and mix into the rice (and also salt and pepper to taste)
5. Add in onions and peppers and let these cook
6. In the meantime make some scrambled eggs either seperately or just push the rice aside in the vok/pan and make it there
7. Mix in the eggs and the chicken
8. Add the basil and green part of the scallion

Lebanese Chicken with Tahini and Skhug Yarog

Marinade:

2 tbsp EVOO
2 garlic cloves, minced or finely chopped
1/2 tbsp ground coriander
1/2 tbsp ground cumin
1/2 tbsp ground cardemom
1/2 tbsp red chili powder
1/4 teaspoon curry powder
1/4 teaspoon nutmeg
Juice of half lemon

1. Marinate the chicken for 2 hours or more
2. Then cook the chicken in a pan, or grill if you like. Take out and put aside
3. Saute some strimmed onions in the same pan and mix in to serve with the chicken

We had this with warm pita bread and tahini and hot sauce (recipes below). Add some sliced tomatoes on the side seasoned with salt and pepper and add anything else you like - lettuce, pickles etc.

Tahini sauce:

3 tbsp greek yoghurt
2 tbsp tahini
1 tbsp EVOO
Jucie of half lemon
1 garlic clove, minced, or more according to taste (or add garlic powder for taste)
Salt to taste

Mix everything together in a bowl

Skhug Yarog (Hot) sauce:

Half cup fresh cilantro (add more coriander if you like it less spicy)
10 green chilis, or more/less according to taste
1 garlic clove, or more according to taste
2 tsbp EVOO
1/2 tbsp cumin
1/2 tbsp salt
1/4 teaspoon ground cardemom - optional
1/2 tsbp parsley flakes - optional
Black pepper to taste - optional

Put everything in a processor and serve