Ras El Hanout Spiced-Chicken And Pineapple Fajitas With Pico De Gallo Recipe

INGREDIENTS:

For the chicken:

• 1 large or two small boneless, skinless chicken breasts
• 1 cup plain yogurt
• 1 tablespoon ras el hanout 
• 1 teaspoon salt
• 1 teaspoon lemon juice

For the pico de gallo:

• half a small red onion
• 3 Roma tomatoes
• ½ cup chopped, fresh cilantro
• 1 serrano pepper, ribs and seeds removed (if you want it spicier, leave some of the ribs and seeds in)
• lime juice to taste
• salt to taste

For the fajitas:

• half a red bell pepper
• half a green bell pepper
• 4 slices pineapple (fresh or out of a can)
• flour or corn tortillas

INSTRUCTIONS:

For the chicken:

1. Cut the chicken breast(s) into bite-sized pieces.
2. Whisk yogurt, ras el hanout, salt and lemon juice together in a bowl.
3. Mix in the chicken cubes and marinate in the fridge for 8–10 hours.

For the pico de gallo:

1. Peel and dice the red onion.
2. Remove the seeds from the tomatoes, then dice them.
3. Dice the serrano pepper.
4. Mix all ingredients together and season with lime juice and salt.

For the fajitas:

1. Slice the peppers, set aside.
2. Drain the pineapple if using canned pineapple. Set aside.
3. Shake the marinade off the chicken, then grill on a grill pan or a skillet.
4. Grill the peppers and the pineapple.
5. Warm the tortillas and fill with the chicken, pepper and pineapple.
6. Serve with pico de gallo.

Source: The Spice Train

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