Chicken Fajitas

• These are a family favorite, quick and easy to make, they can be adjusted to even the pickiest eaters palate. I usually serve these with bowls of salsa, grated cheddar cheese, sour cream, guacamole and shredded lettuce. I orginally got the idea from Jamie Oliver's book, "Jamie's Rood Revolution" which I LOVE. http://www.jamieoliver.com/ I've changed the seasonings a little and also suggest you try this with steak instead of chicken, or even a firm fleshed fish such as cod. As Jamie would probably say, "wicked!"

• 1 tablespoon of Dijon mustard
• Juice and zest of a lemon
• salt and pepper
• 1 teaspoon of Harissa spice
• 1 minced clove of garlic
• 6 tablespoons of olive oil

• 1 - 1 1/2 lbs of chicken tenders
• 2 onions sliced
• 2 red peppers
• 2 orange peppers
• salt and pepper
• juice of a lemon
• 1 heaped tablespoon of chopped fresh herbs, such as parsley or cilantro

• soft tacos

• Heat the oven to 275 F

• Make the marinade by whisking together the mustard, salt and pepper, lemon zest and juice, minced garlic, harissa spice and olive oil. Pour into a gallon sized zip lock bag and add the chicken tenders. Leave to marinate for an hour or overnight if you're organized.

• Heat a griddle pan (or a regular frying pan will be fine), don't add any oil as it will smoke!

• Add the chicken and brown, adding the vegetables a few minutes later. Squeeze lemon juice and chopped herbs over the everything as it cooks. If the chicken cooks through before the vegetables, just remove it to a serving dish and cover.

• Place the tacos on a baking tray and pop into the oven to warm through.

• Serve the chicken and vegetables on a platter, squeeze more lemon juice over them, sprinkle a tablespoon of chopped herbs and allow everyone to build there own fajitas.

Enjoy!   

• Which are your favorite fajitas?
• Chicken?
• Fish?
• Steak?