|Fajita spiced chicken breast with assorted Mexican dip combinations|
Mexican themed food has become a lot more popular in recent years here in the UK. Although it's sometimes difficult for us to differentiate between genuine Mexican food and the TexMex dishes which are of course not quite so authentic, the flavours are of course what it is all about.
Although I have used a chicken crown in this recipe, you could instead use a whole chicken to serve more people.
|Fresh free range chicken crown|
Ingredients (Serves 2)
1 chicken crown
1 tablespoon Mexican fajita spice
1 large ripe haas avocado
1 medium strength red chilli
1 medium strength green chilli
Juice only of one lime
1 tablespoon freshly chopped coriander/cilantro
1 medium tomato
2 inch piece of cucumber
2 cloves of garlic
Extra virgin olive oil
Small tub (roughly 5 ounces) soured cream
2 thick slices of wholewheat farmhouse bread
|Fajita spice is scattered over chicken crown|
It is important for best effect that you plan this meal to allow the chicken at least a couple of hours' marinating time before it is cooked. Overnight in the fridge would also be OK if this makes it easier, though be sure to remove it from the fridge at least half an hour before it goes in to the oven.
|Dry fajita spices are rubbed in to chicken crown|
Put the chicken crown in a deep plate or flat bottomed bowl. Scatter with the fajita spice and use your hand to carefully ensure all areas of the chicken are evenly coated in the powder. Cover and leave for a couple of hours.
|Avocado is stoned to make basic guacamole|
The guacamole and salsa should be made as soon as the chicken is set aside to marinate. This gives the flavours time to infuse in these instances also.
|Lime juice is added to guacamole flesh to prevent it oxidising and browning|
Remove the stone from the avocado and spoon the flesh in to a bowl. Squeeze over the juice of half the lime.
|Guacamole are carefully combined|
Seed and dice the chillies. Add to the bowl along with half the chopped coriander, season with salt and pepper and stir well.
|Seeding tomato and cucumber for making salsa|
Seed and moderately finely dice the tomato and cucumber. Add to a separate bowl along with the remaining coriander, one of the garlic cloves only - peeled and very finely diced - the remaining lime juice and around a tablespoon of extra virgin olive oil. Season with salt and pepper before stirring to combine.
|Combining simple salsa ingredients|
In order to cook the chicken, preheat your oven to 400F/200C/Gas Mark 6. Weigh the chicken crown.
Lightly oil a roasting tray and rub some olive oil over the top of the chicken. Place the chicken in to the oven for twenty minutes per pound in weight and twenty extra minutes.
|Fajita spiced chicken crown ready for roasting|
When the chicken comes out of the oven, pierce it at the thickest part with a skewer to ensure the juices run clear. Set aside to rest for ten minutes.
|Roasted and spiced chicken crown is left to rest|
The two slices of bread should be lightly toasted on both sides until golden.
|Thick slice taken from wholegrain farmhouse loaf|
Sit the chicken crown on a chopping board and carefully slice off the two breast fillets.
|First breast fillet is cut from chicken crown|
Slice each fillet across the grain in to four or five thick pieces.
|Chicken breast fillet is sliced across the grain|
Peel and lightly crush the second garlic clove. Rub it over the top of each slice of hot toast before drizzling with extra virgin olive oil.
|Toasted farrmhouse bread slice is plated|
Plate the toast and carefully arrange the chicken breast slices on top.
|Sliced chicken breast is laid on toast|
Divide the guacamole, salsa and soured cream each between two ramekins and plate alongside the chicken on toast.
|Tucking in to fajita spiced chicken breast with Mexican dips|