Chicken Fajita Drumsticks with Three Salsas
Avocado and Tomato Salsa
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Avocado and Corn Salsa
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Peach and Tomato Salsa
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A fajita in tex-mex cuisine is any grilled meat that is served as a taco on flour or corn tortillas.
Recently I had some chicken drumsticks in the fridge and I had to try and make something with them. This recipe came up on a google search, so I thought why not try it, it looks nice. There was one salsa with the original recipe, but I felt like more, so I found two more recipes and dinner was organised.
We loved it, it was simple, it was delicious.
This recipe is a really easy way to feed six people. You just put the chicken in a roasting tray with the spices and let the oven do the work. Then while the chicken is roasting you make one or all of the salsas, they are really easy to make. Heat up some tortillas, then everyone makes their own wraps at the table.
What is even better is this would be perfect for a party, you could barbecue the chicken, the recipe is easily doubled or tripled, a few great salsas and you have simple, but delicious party food. You could even try it with chicken thigh fillets or fillet the drumsticks yourself (keep the bones for soups or stocks), and then at parties you don't even have the bone to deal with, the fillets barbecue quickly and you have fed a lot of people.
Why make three salsas, because in my house we love salads and sides, and some of us love avocado and some of us don't. And because these are all quite easy to make, I just make different ones for variety and because we love them. Any leftovers become lunch with some corn chips the next day.
If using frozen corn, add corn to boiling water and cook for 3-4 minutes.
I don't add fresh coriander to all my salsas, in case someone doesn't like it, but I always have it on the side if people want to add it when assembling the fajitas.
With the flour tortilla wraps, I just wrap them all in some aluminium foil, then place them in the oven on a baking tray in the last 10 minutes of the chicken cooking time. With the corn tortillas, I fry them in a frying pan sprayed with cooking oil, it doesn't take long.
Recently I had some chicken drumsticks in the fridge and I had to try and make something with them. This recipe came up on a google search, so I thought why not try it, it looks nice. There was one salsa with the original recipe, but I felt like more, so I found two more recipes and dinner was organised.
We loved it, it was simple, it was delicious.
This recipe is a really easy way to feed six people. You just put the chicken in a roasting tray with the spices and let the oven do the work. Then while the chicken is roasting you make one or all of the salsas, they are really easy to make. Heat up some tortillas, then everyone makes their own wraps at the table.
What is even better is this would be perfect for a party, you could barbecue the chicken, the recipe is easily doubled or tripled, a few great salsas and you have simple, but delicious party food. You could even try it with chicken thigh fillets or fillet the drumsticks yourself (keep the bones for soups or stocks), and then at parties you don't even have the bone to deal with, the fillets barbecue quickly and you have fed a lot of people.
Why make three salsas, because in my house we love salads and sides, and some of us love avocado and some of us don't. And because these are all quite easy to make, I just make different ones for variety and because we love them. Any leftovers become lunch with some corn chips the next day.
If using frozen corn, add corn to boiling water and cook for 3-4 minutes.
I don't add fresh coriander to all my salsas, in case someone doesn't like it, but I always have it on the side if people want to add it when assembling the fajitas.
With the flour tortilla wraps, I just wrap them all in some aluminium foil, then place them in the oven on a baking tray in the last 10 minutes of the chicken cooking time. With the corn tortillas, I fry them in a frying pan sprayed with cooking oil, it doesn't take long.
Recipe
Recipe adapted from www.bbc.com
Serves 6-8
12 chicken drumsticks
Salt and pepper, to taste
1 tablespoon sweet paprika
1 tablespoon ground cumin
2 teaspoons chilli powder, optional
4 garlic cloves
1 tablespoon vegetable oil
12 small flour or corn tortilla wraps
Avocado and Tomato Salsa:
2 ripe avovados, peeled, stoned and diced
2 ripe tomatoes, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 tablespoon olive oil
2 teaspoons white wine vinegar
salt and pepper, to taste
Avocado and Corn Salsa:
200g tin corn, drained and rinsed or 200g frozen corn kernels, cooked
1 red capsicum, seeds removed, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 large ripe avocado, peeled, stoned and diced
Juice of 1 lemon
1 tablespoon olive oil
salt and pepper, to taste
Peach and Tomato Salsa:
2 large ripe tomatoes, finely diced
1 lebanese cucumber, finely diced
1 large peach or nectarine, stoned and finely diced
1/2 cup fresh coriander, chopped
1 tablespoon olive oil
1-2 teaspoons white wine vinegar, to taste
salt and pepper, to taste
Sour cream, to serve, optional
Extra fresh coriander, to serve
Serves 6-8
12 chicken drumsticks
Salt and pepper, to taste
1 tablespoon sweet paprika
1 tablespoon ground cumin
2 teaspoons chilli powder, optional
4 garlic cloves
1 tablespoon vegetable oil
12 small flour or corn tortilla wraps
Avocado and Tomato Salsa:
2 ripe avovados, peeled, stoned and diced
2 ripe tomatoes, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 tablespoon olive oil
2 teaspoons white wine vinegar
salt and pepper, to taste
Avocado and Corn Salsa:
200g tin corn, drained and rinsed or 200g frozen corn kernels, cooked
1 red capsicum, seeds removed, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 large ripe avocado, peeled, stoned and diced
Juice of 1 lemon
1 tablespoon olive oil
salt and pepper, to taste
Peach and Tomato Salsa:
2 large ripe tomatoes, finely diced
1 lebanese cucumber, finely diced
1 large peach or nectarine, stoned and finely diced
1/2 cup fresh coriander, chopped
1 tablespoon olive oil
1-2 teaspoons white wine vinegar, to taste
salt and pepper, to taste
Sour cream, to serve, optional
Extra fresh coriander, to serve
Preheat the oven to 200C/180C fan forced.
Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper, give everything a quick toss to ensure the spices are mixed all over the chicken.
Roast for 40 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.
While the chicken is cooking, make the salsas.
For the Avocado and Tomato Salsa: In a large bowl add the avocado, tomato, spring onion and cucumber. Add olive oil and white wine vinegar. Season with salt and pepper, toss gently to combine. Transfer to a serving bowl.
For the Avocado and Corn Salsa: Tip the corn into a bowl, add the capsicum, spring onions, cucumber and avocado. Add the lemon juice and oil. Season to taste with salt and pepper. Mix gently until well combined. Transfer to a serving bowl.
For the Peach and Tomato Salsa: In a large bowl add the tomato, cucumber, peach and coriander. Season with salt and pepper. Add the olive oil and white wine vinegar, toss to combine. Transfer to a serving bowl.
When the chicken is cooked, place on a serving platter with some lime wedges with the salsas on the side.
To eat: Shred the chicken from the bone and then wrap in warmed tortilla wraps, serve with the salsas.
Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper, give everything a quick toss to ensure the spices are mixed all over the chicken.
Roast for 40 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.
While the chicken is cooking, make the salsas.
For the Avocado and Tomato Salsa: In a large bowl add the avocado, tomato, spring onion and cucumber. Add olive oil and white wine vinegar. Season with salt and pepper, toss gently to combine. Transfer to a serving bowl.
For the Avocado and Corn Salsa: Tip the corn into a bowl, add the capsicum, spring onions, cucumber and avocado. Add the lemon juice and oil. Season to taste with salt and pepper. Mix gently until well combined. Transfer to a serving bowl.
For the Peach and Tomato Salsa: In a large bowl add the tomato, cucumber, peach and coriander. Season with salt and pepper. Add the olive oil and white wine vinegar, toss to combine. Transfer to a serving bowl.
When the chicken is cooked, place on a serving platter with some lime wedges with the salsas on the side.
To eat: Shred the chicken from the bone and then wrap in warmed tortilla wraps, serve with the salsas.
Enjoy!
