Chicken Fajitas

• 350 g Chicken thighs, boneless, skinless
• 1 large Red pepper
• 1 medium Yellow onion
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Smoked paprika
• 1 tsp Ground cumin
• 1 piece Lime
• 4 pieces Flour tortillas
• 80 g Sour cream
• 10 g Fresh coriander, leaves and tender stems

1. Slice the chicken into thin strips. Deseed and slice the red pepper, then slice the onion. Finely chop the coriander and juice the lime.
2. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat. Add the chicken and cook for 4 to 6 minutes, turning, until lightly browned and just cooked through. Tip onto a plate.
3. Add the remaining 1 tbsp olive oil to the pan, then add the pepper and onion. Cook for 4 to 5 minutes, stirring, until softened with a little colour but still slightly crisp. Stir in the smoked paprika and ground cumin for 30 seconds until fragrant.
4. Return the chicken to the pan and toss everything together. Squeeze over most of the lime juice and cook for 1 minute, scraping up any browned bits, until glossy and well coated. Taste and add more lime juice if you like it sharper.
5. Warm the flour tortillas in a dry frying pan for 20 to 30 seconds per side, or until pliable. Spoon the chicken mixture into the tortillas, top with sour cream and scatter over the coriander. Serve straight away.

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