1 cup quick tomato sauce
1 jalapeno pepper (or 1/8 tsp red-pep, per flakes)
2 tbsp fresh coriander, minced
1 lime
1 salt
1 pepper
1 lb chicken thighs, skinless and bonele, ss
2 tbsp oil
1 tsp ground cumin
1 salt
1 pepper
1 lime
8 flour tortillas (8-inch)
1 ripe avocado
1 cup sour cream
Directions
TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For
The Salsa, split, seed and mince the jalapeno (use gloves). In a
bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper
flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to
the sauce. Season to taste with salt and pepper. Set aside. Rub the
chicken with oil and cumin and sprinkle with salt and pepper. Cut
lime into 8 wedges. Recipe can be prepared to this point 2 hours
ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a
rack about 5 inches from heat, turning once, until browned and just
cooked through, about 4 minutes per side. Set aside, covered, and
keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven
for 10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes.
Cut the chicken into thin slices. Divide chicken among the tortillas.
Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons
sour cream and chopped avocado. Use 1 lime wedge per fajita to
squeeze juice over filling. Wrap or fold tortilla around filling.
Serve hot.
Servings: 4 servings
Chicken Fajitas With Tomato-Coriander Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Dip; Mexican; Poultry
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into the distant past, in truth as far back into history as early Egypt, and possibly even further than that. However, these, ancient cook books were just primitive hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later, there were a couple of recipe books which were published in the 14th Century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are not about the indian food that appears on menues today, but instead descriptions of the types of meals on the menus of the upper classes. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as basil and coriander. The introduction of these new culinary ideas was responsible for a torrent in recipe manuscripts, some of which are kept safe in academic collections. For the decades that followed, the rich and powerful families of the West competed to serve the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Fajitas With Tomato Coriander Salsa recipe.
