Monday, April 26, 2010

Chicken and Radish Fajitas

Don't let the radish in the title scare you away.

I hate radishes. It's been awhile since I've started a post being so honest about my food dislikes. I used start every other post, I don't like.....(fill in the blank with a bunch of different vegetables). I've learned to like most of the vegetables since then. Cabbage? Yep. Eggplant? Yep. Beets? Yep. Swiss Chard? Yep. Not raw radishes. I taste them periodically just to check. Their bite (I don't know how else to describe it) still gets me. No one in my family is a big fan. So, the radishes were collecting in my refrigerator. I decided it was time to do something about it.

I found this recipe and was curious. I decided to go for it. It used a bunch of radishes and had other flavors as well. I figured if I didn't like them, I could just pick them out.

Well, wouldn't you know it, I liked it! So did Curtis, and M (I can't remember how well J ate them...). I have found a radish recipe! I find it all very exciting. I didn't use boneless, skinless thighs. I bought regular thighs and took the bone and skin off myself. This will serve 4 adults. Here it is:

Chicken and Radish Fajitas
adapted from Bon Appetit

9 lg boneless, skinless chicken thighs (see my note above...), fat trimmed and chicken cut into 1/2" strips
4 T fresh lime juice
1 t mild chili powder (I like Central Market's Light New Mexico Chili Powder)
6 T olive oil
9 green onions (white and pale green parts only), thinly sliced
1/2 c chicken broth or water (I used water and it was fine)
18 radishes, thinly sliced crosswise
2 T fresh cilantro, chopped

12 hot corn tortillas
a little queso fresca or goat cheese

Combine chicken, 1 1/2 T lime juice, and chili powder in a lg bowl. Sprinkle with a little salt and pepper and toss to blend. Let stand 10 minutes. Heat 4 t olive oil in large skillet over high heat. Add chicken and saute 3 minutes. Stir in the green onions and broth/water. Cover and cook 3 more minutes. Uncover and stir until chicken is cooked through and most liquid evaporates. Stir in 1 1/2 T lime juice. Season with salt and pepper. Transfer to bowl and keep warm.

In same skillet, heat 2 t oil over high heat. Add radishes and saute 1 minute. Stir in remaining 1 T lime juice. Season with salt and pepper. Add radishes and cilantro to bowl of chicken and toss to blend.

To serve, place a little chicken and radish mixture in a corn tortilla. Add a little cheese, fold up like a taco, and eat.

1 comment:

Tracy Novinger said...

Sounds really good. I don't like the bite, either, without some mitigation. I learned in Mexico that lime juice takes the bite out of raw radishes (and raw chiles). If one slices radishes and sprinkles them with salt and lime juice, in short order they are more tame.