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Old 02-06-2004, 04:32 PM   #1
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IO food thread #1

Cinnamon and Lime Chicken Fajitas

Yields 6 servings


4 boneless, skinless chicken breast halves
1 tablespoon ground cinnamon
salt and pepper to taste
2 large potatoes, chopped
1/4 cup canola oil
1 large Spanish onion, chopped
1 large clove garlic, peeled and minced
1 tablespoon chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas



1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

2. Season chicken with cinnamon, salt, and pepper. Arrange in the prepared baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

3. Arrange potatoes in a separate medium baking dish. Rub with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

4. Heat remaining oil in a medium skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

5. In a separate medium skillet over medium low heat, warm tortillas a few at a time until soft. Fill with potatoes and the chicken mixture to serve.
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Old 02-06-2004, 05:59 PM   #2
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Lentil Soup with Coconut

Serves 6

Please note: All measurements are in METRIC!! (this includes the teaspoon measurements which are different to English imperial and different again to USA imperial. I think. )

2 tablespoons of oil
2 onions peeled & chopped
2 cloves of garlic
1 and a half teaspoons of ground cumin
A quarter teaspoon of ground cardomon
3 carrots peeled and chopped
1 teaspoon of turmeric
1 metric cup of red lentils well rinsed
1.5 litres of chicken or veggie stock
2 bay leaves
Fresh coriander
40 grams creamed coconut
1 tablespoon tomato puree
salt and pepper to taste.

1. Heat oil and fry onions & garlic for 2 minutes.
2. Add spices and fry for further 2 minutes
3. Add lentils, carrots, stock, bay leaves and coriander and bring to the boil.
4. Add salt and pepper to taste
5. Cover and simmer for 45 minutes
6. Cool a bit and then blend until no longer (metric ) lumpy
7. Add creamed coconut and reheat
8. Serve with a garnish of fresh coriande.
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