Chicken Fajitas- Indianish Style

I love fajitas. They're simple to make you just need meat, sweet peppers, onions, tortillas and voila fajitas right? Its so simple who needs a recipe, not me. Well, I've been trying to make the ultimate fajitas for years. It's become a matter of principle for me not to look for a recipe. My problem is the spices mixture. I keep trying to get the spices right and I keep getting the alchemy wrong. On the plus side I've created a few great variations while trying to recreate the original. Here's last nights failed attempt. It was great everyone liked them.

Fajitas- Indianish

1 tbs olive oil
1/2 lbs chicken breast, sliced in strips
1 bell pepper, green sliced in strips
1 bell pepper, red sliced in strips
1 med onion, sliced in strips
1 tbs cumin, ground
1/2 tbs turmeric
pepper to taste
4 whole wheat tortillas
sour cream to garnish
Chutney, tamarind to garnish

1. Heat oil in skillet. When oil is warmed add chicken and half of the cumin and turmeric. Cook chicken until done, remove from pan.
2. Add sliced vegetables and remaining cumin and turmeric to hot pan saute once the vegetables are browned add about 1/4 cup water and de-glaze pan allowing the vegetables to steam in the pan. Just before the pan goes dry remove vegetables and serve with chicken.
3. Serve on the whole wheat tortillas with a spoonful of sour cream and the chutney.
4. Enjoy.

Serves 4

While not traditional these "fajitas" are quick and delicious. The flavor comes from cooking the spices in the hot oil with the chicken.

Curried Chicken Salad

This is a great last minute recipe. I usually make it with half of a Costco rotisserie chicken. Just de-bone the chicken and cut the meat into half inch cubes. While the chicken is loaded with sodium it's tasty and quick. Serve open face on rye bread, add couscous and a spinach salad and your set for the night with leftovers for lunch.

Chicken Curry Salad
Prep time: 10 minutes
Total time: 40 minutes

INGREDIENTS

• 2 cups chicken, cooked and cubed
• 1/4-1/2 cup mayonnaise or plain yogurt
  
• 1-2 teaspoon curry powder
• 2 stalks celery, chopped fine
• 1 small onion, chopped fine (optional)
  
• 1/4 cup currents or raisins
• 1/4 cup pistachios or almonds, chopped
• pepper to taste

DIRECTIONS

1. In a medium bowl, stir in half the mayonnaise, half the curry powder, celery, onion, currents and pistachios until well blended.
   
2. Add the chunk chicken and mix until blended. Use remaining mayonnaise and curry to achieve desired creaminess and taste.
3. If time chill for 30 minutes to allow flavors to blend.
4. Serve and enjoy.
   

Chicken Leek Pot Pie

You can make this as written or just make the filling and then serve over rice or noodles.

Chicken Leek Pot Pie

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds chicken, cut into bite-size pieces
• 2 medium leeks or 1 large leek
• 1 cup mushrooms, chopped
• 1 1/2 cup dry white wine
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 Frozen pie crusts one in pie tin for base, one out of tin for pie top
• Ground pepper to taste or to taste
• Salt to taste or to tast

1. Heat a large skillet over medium-high heat. Add the EVOO, 2 turns of the pan. Add the chicken in a single layer, season with salt and pepper, and cook, turning occasionally, until browned all over, 3 to 4 minutes.

2. While the chicken works, trim the tough tops and root ends from the leeks. Cut the remaining white and tender green parts in half lengthwise, then cut the leeks into 1-inch half-moons. Place the leeks in a colander and run cold water over them. Separate the layers to release the dirt and grit. Rinse the leeks well, then drain.

3. Preheat oven to 350.

4. Stir the leeks and mushrooms into the chicken and wilt about 5 minutes. Add the wine and let it cook down by half.

5. While the chicken cooks melt butter in a saucepan over medium heat. Stir in flour and cook over medium heat, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes.

6. Stir milk into saucepan. Heat to boiling, stirring constantly. Boil and stir for 1 minute or until thickened.

7. Add white sauce to chicken and leek mixture and mix until thickened. Season with salt and pepper to taste.

8. Pour creamy chicken into base pie crust and place second crust on top of base. Cut four vents into the base and bake in 350 oven.