Every Friday night I seem to end up making the same dish, one of our family favorites, Fajita chicken with sides of brown rice, guacamole, and refried vegan black beans. Lucky for us, this works on our new non inflammatory food diet, except for the hot out of the oven challah bellow (last one for 21 days starting tomorrow.
Fajita Chicken: serves 5-6
1 1/3 pd chicken +/- cut into chunks (or however you like it for your fajita's). Combine 1 T. cumin, 1 T. chili powder, 1 tsp. garlic powder, 1 tsp. cinnamon, 1 tsp. oregano, 1 tsp. sea salt, chopped fresh cilantro (about 1/3 c.) 4 T. olive oil and 2 T. lime or lemon juice, add to chicken and marinade for about 1/2 hour. Cut up one red, yellow or orange pepper and one large white onion. Heat cast iron skillet with 1 T. olive oil to med. high and add vegetables, cook until they begin to soften/brown. Add chicken (if I have fresh garlic I will mince 2 cloves and add it as well) saute stirring as needed about 10 min. Cut cherry tomatoes in half (adding as many as you like or approx. 2 c.). Add a dash of lime or lemon juice, 1 T. cumin and taste, adjust seasonings to your preference and reduce heat to low simmer until tomatoes release their juices.
I serve right from the skillet, centering it on the table with bowls of brown rice, guacamole and beans for everyone to dig in, share and pass. The best way to eat with others.
Fajita Chicken: serves 5-6
1 1/3 pd chicken +/- cut into chunks (or however you like it for your fajita's). Combine 1 T. cumin, 1 T. chili powder, 1 tsp. garlic powder, 1 tsp. cinnamon, 1 tsp. oregano, 1 tsp. sea salt, chopped fresh cilantro (about 1/3 c.) 4 T. olive oil and 2 T. lime or lemon juice, add to chicken and marinade for about 1/2 hour. Cut up one red, yellow or orange pepper and one large white onion. Heat cast iron skillet with 1 T. olive oil to med. high and add vegetables, cook until they begin to soften/brown. Add chicken (if I have fresh garlic I will mince 2 cloves and add it as well) saute stirring as needed about 10 min. Cut cherry tomatoes in half (adding as many as you like or approx. 2 c.). Add a dash of lime or lemon juice, 1 T. cumin and taste, adjust seasonings to your preference and reduce heat to low simmer until tomatoes release their juices.
I serve right from the skillet, centering it on the table with bowls of brown rice, guacamole and beans for everyone to dig in, share and pass. The best way to eat with others.