Chicken fajitas
Chicken second courses
I started making Jamie Oliver's version of this dish, Sizzling Fajitas, from his book "Jamie's 15 minute meals" (you can find the recipe here) before I found out that I had Histamine Intolerance (HIT). And even though I never managed to make this dish in 15 minutes it very quickly became one of our favorite dishes, so when I found out that I have HIT, I adapted the recipe to fit my diet better. And this is the version I make these days.The first thing I changed was the salsa which is mainly made from ingredients which aren't so good for people with HIT. And for a while I made a sort of dressing made from parsley or coriander, apple, apple juice, spring onions and salt. But after a while I started adding a max of zucchini and radishes instead. The zucchinis provides the same kind of juiciness as the salsa or dressing, and for me it meant that I stopped longing for the avocado I used to put in my fajitas. And as an added bonus.... radishes tastes great when they are fried like this :)Start by cutting up the bell peppers and red onions. I usually leave the bell peppers in quite large pieces, and cut the onion in half and slice each half in 4-6 halves depending on the size of the onions. Cut the zucchinis in half length wise and cut it up in 3-5 millimeter thick slices. Cut the radishes in 1-2 millimeter slices. Fry the onions and bell peppers in a bit of oil and season with a bit of salt. You want the onions to go sweet, and the bell peppers to slightly brown. Once they are done, set a side and use the same pan to fry up the zucchini and radishes using a bit of oil and some salt for seasoning. If you want to finish up faster you can of course use two different pans and do this in parallel. I mainly do this because my hubby likes it when there are less pans to dish wash after dinner. And honestly I find it easier to cook and keep and eye on the kids at the same time, if I only have to keep one pan from burning at a time.
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