Smoky Chicken & Red Pepper Fajitas

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Combine the ground cumin, ground coriander, smoked paprika, chilli flakes (can't handle the heat? Go easy!), 1 tsp [2 tsp] sugar and a pinch of salt on a plate

Mix all the spices together – this is your fajita seasoning

Add the chicken thighs to the fajita seasoning and mix until they're fully coated in the spices

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat

Once hot, add the chicken thighs and cook for 3-4 min on each side 

Meanwhile boil a kettle

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)

Peel and finely slice the red onion[s]

Chop the coriander stalks finely, reserving the leaves for garnish

Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced pepper and onion with a pinch of salt and cook for 6-7 min or until the peppers have softened 

Dissolve 1/2 [1] Knorr chicken stock cube with the tomato paste in 100ml [150ml] boiled water 

Add the stock to the chicken pan and cook, covered, for 7-8 min or until the chicken is cooked through (no pink meat!)

Meanwhile, grate the cheddar cheese

Add the tortillas to a baking tray, then pop the tray in the oven for 2 min or until they're warmed through

Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as 'pulling'

Return the shredded chicken to the pan with the chopped coriander stalks and give everything a good old mix up