I will admit that though I normally much prefer to make stuff from fresh, I do use (and sometimes even like) the “easy” packs from the supermarkets. In the past I have talked about Waitrose’s Easy To Cook range and Marks and Spencer’s The Cook Menu. This was the first thing I have had from the Morrison’s version.
To be perfectly honest making chicken fajitas is not exactly difficult and usually I would make my own. The reason for using this pack was a) it’s a little cheaper and easier than buying all the other ingredients separately and having lots left over and b) I didn’t actually buy it, my better half did to save me some time.
It was a very easy dish to cook. Start to cook the chicken, I used my griddle, add the prepared onions and peppers. Heat the flour tortillas in the microwave server with the salsa and sour cream.
It was as it said on the packet, easy.
So what about the flavour?
Well very nice, as it used fresh ingredients, the peppers and onions still had crunch and flavour and the spiced chicken was tender and spicy.
You can buy pre-cooked fajitas from the cook-chill cabinet that you heat in the microwave and they are pretty awful, this in comparison is so much better.
Would I buy it again? Well we did enjoy it, but when I came to cook fajitas again, I bought all fresh ingredients and I made my own guacamole to go with it.
There is something about grilled chicken that has me thinking about my childhood, summer and outdoor eating. As my oven doesn’t have a proper grill I have never managed to capture that grilled taste and freshness.
One tool in my kitchen I do have is a griddle and that I can use that in some way captures the essence of grilled chicken. Yes it is not a perfect replacement.
I took some chicken breast and between two sheets of cling film and flattened it with a rolling pin.
I then brushed the chicken with olive oil and seasoning.
This was then placed onto a hot griddle and cooked for a few minutes on each side.
Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.
In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.
Marinade the chicken for about an hour, longer if you like your chicken really lemony.
Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).
Once the skin side is golden brown, turn over and cook the flesh side until cooked.
Serve with salad or vegetables.
I served mine with crushed new potatoes and coleslaw.