Beef Fajita - Chef Recipe by Ben O'Donoghue
"This Mexican feast will knock your socks off. The quick-pickled onions really liven up your taste b...
1kg organic chicken Maryland (4 pieces)
1 onion, finely chopped
2 carrots, finely chopped
1 celery stick, finely chopped
6 garlic cloves, crushed
4 bay leaves
1 cinnamon stick
Few threads of saffron
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1 handful dried apricots
1/2 preserved lemon, finely chopped
1 handful pitted olives
1 bunch coriander
Few saffron threads
Salt and pepper to taste
1 bunch mint
1 garlic clove, chopped
Micro herbs for garnish
Halved cherry tomatoes
Sear the chicken with the ghee in a heavy-based pan over medium heat, set aside.
Saute onion, carrot, celery and garlic. Add bay leaves, spices and 500mL of water, before adding chicken back in.
Cook in a tagine or covered casserole dish over a low heat for about 25 minutes. Add apricots and cook for a further 10 minutes.
When cooked, add preserved lemon, olives and coriander.
Place moghrabieh, 1L water, salt and saffron into a saucepan. Bring to the boil and cook for 12 minutes. Strain and then saute with ghee.
Pick leaves from mint and chop. Add to a blender with yoghurt and chopped garlic. Add salt and puree until smooth.
Place moghrabieh in a bowl, top with chicken tagine and vegetables. Add dollops of minted yoghurt and garnish with micro herbs and halved cherry tomatoes.