1. In a bowl combine the chicken with the garlic, cumin, chili, paprika, oregano, orange rind and juice, lemon juice, 1 tablespoon oil and 4 tablespoons coriander. Mix well so that all the chicken strips are coated, then leave to marinate for at least 15 minutes, or while you prepare the rest of the dish.
2. For the tomato salsa, combine all the ingredients. Add the remaining chopped coriander and mix.
3. Preheat the oven to 350°F (180°C). Heat a heavy-based frying pan until very hot. Brush with the remaining oil. Add the green peppers and onions and cook for 6–8 minutes or until tender and lightly charred (do this in batches, if necessary). Remove from the pan and set aside.
4. Wrap the tortillas, stacked up, in foil and place on a lower rack in the oven to keep warm. Meanwhile, preheat the broiler. Spread out the chicken in a shallow layer in the broiler pan. Broil close to the heat, turning once or twice, until thoroughly cooked.
5. To serve, divide the chicken, onions and pepper among the warm tortillas and roll up. Garnish with sprigs of coriander and serve chicken fajitas with tomato salsa and sour cream. Or serve the ingredients separately, with the tortillas wrapped in a cloth to keep them warm, and let your guests make their own fajitas.

PER SERVING

553 calories
35 g protein
25 g total fat
6 g saturated fat
93 mg cholesterol
46 g total carbohydrate
11 g sugars
6 g fibre
500 mg sodium

Onions and garlic are not just valuable assets in the kitchen, they have been used throughout history as a cure-all. Recent research suggests that they can help to lower blood cholesterol and so reduce the risk of heart disease. They also prevent blood clotting and are a natural decongestant. Therefore, include onions and garlic in your cooking regularly.