Day 73 – Fajitas

Friday, April 27 2007: Chicken Fajitas

Before I left for work, while our nanny was getting breakfast into the kids, I marinated four boneless chicken thighs in a few tablespoons of grape seed oil, the juice of one lime, a teaspoon of chili powder, a teaspoon of cumin, a pinch of salt and half a clove of garlic pushed through a rasp. This all went in a tupperwear container, which I shook vigorously, before tucking it into the fridge for the rest of the day.

When I got home from work, I took the tupperwear out of the fridge and made some guacamole – 1 avocado, juice of half a lime, generous pinch salt and a good shake of Chipoltle Tabasco.

The gas grill gets lit and a tablespoon or so of vegetable oil gets warmed in a cast-iron skillet. While the grill heats up, I julienned a red pepper and a small onion.

The chicken cooks for about 7 minutes a side and the onions and red pepper cook down in the skillet – I try not to move the veggies too much as I’m looking for them to carmelize a bit..

Once the chicken is done, it too gets thinly sliced and added to a platter with the onions and red peppers. Some salsa and more hot sauce gets put out with the dishes and cutlery.

The Verdict

Our daughter proceeds to put almost the entire bowl of guacamole on her first tortilla, which makes her tremendously happy. Some chicken and maybe red pepper gets folded in.

The boy eats his components separately. He’s usually a pure carnivore, but tonight he’s really into the tortilla as well as the chicken. He’s a guacamole hound and he does manage to get his bib and eyebrows a nice shade of green…

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