DAVID LOF TUS
Jamie Oliver
Jamie Oliver is one of the world’s
best-loved television personalities
and one of Britain’s most famous
exports. He has starred in seven
television series, including ABC-TV’s
Emmy Award-winning Jamie Oliver’s
Food Revolution. His latest cookbook
project is Jamie Oliver’s Meals in
Minutes. Oliver lives in London with
his wife and four children. Visit
www.jamieoliver.com for news,
recipes, tips and more.
Chicken Fajitas
Coleman Natural Foods
Recipes developed by Jamie Oliver
1 red bell pepper
1 medium red onion
2 Coleman Organic*
skinless, boneless
chicken breasts
1 teaspoon
smoked paprika
Small pinch of
ground cumin
1 lime
Olive oil
Sea salt and freshly
ground black pepper
4 ;our tortillas
½ cup sour cream
or natural yogurt
1 cup guacamole
4 ounces
Cheddar cheese
Put the grill pan on a high heat. Halve and seed the bell pepper and cut it into
thin strips. Peel, halve and ;nely slice the onion. Slice the chicken lengthways
into long strips roughly the same size as the bell pepper strips. Put the bell
peppers, onion and chicken into a bowl with the paprika and cumin.
Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with
a good pinch of salt and pepper, and mix well. Set aside to marinate.
To make the salsa, ;nely chop the chile and roughly chop the tomatoes and
cilantro. Put the chile and tomatoes into a second bowl with a good pinch of
salt and pepper and the juice of 1 lime. Add a lug of olive oil; stir in cilantro.
Use a pair of tongs to put all the pieces of bell pepper, onion and chicken into
the preheated pan to cook for 6-8 minutes, until the chicken is golden and
cooked through. As the pan will be really hot, keep turning the pieces of chicken
and vegetables over so they don’t burn—just lightly chargrill.
Warm the tortillas in a microwave or a warm dry frying pan. Divide the warmed
tortillas among your serving plates. At the table, carefully serve the chicken and
vegetables straight from the hot grill pan. Be sure to put it down on top of
something that won’t burn, like a chopping board. Before placing everything on
plates, halve the remaining lime and squeeze the juices over the sizzling pan.
Serve with bowls of sour cream and guacamole alongside Cheddar, a grater and
the fresh salsa. Makes 2 servings.
* Brands may vary by region; substitute a similar product.
SALSA
½– 1 fresh red or green
chile, to your taste
15 ripe grape or
cherry tomatoes
Small bunch
fresh cilantro
Sea salt and freshly
ground black pepper
1 lime
Extra virgin olive oil
Perfect Roast Chicken
Coleman Natural Foods
Take the chicken out of the refrigerator 30 minutes before it goes into the oven.
Preheat the oven to 475°F.
Wash and roughly chop the vegetables (no need to peel them). Break the garlic
bulb into cloves, leaving them unpeeled. Pile all the vegetables and garlic into
the middle of a large roasting pan and drizzle with olive oil.
Drizzle the chicken with olive oil and season well with salt and pepper, rubbing
it all over the bird. Carefully prick the lemon all over, using the tip of a sharp
knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
Place the chicken on top of the vegetables in the roasting pan and put it into
the preheated oven. Turn the heat down immediately to 400°F and cook the
chicken for 1 hour 20 minutes, or until the internal temperature is 165°F.
Note: Cooking time varies depending on the size of the chicken.
Baste the chicken with pan juices halfway through cooking. When cooked, take
the pan out and transfer the chicken to a board to rest for 15 minutes or so. Cover
with aluminum foil and a kitchen towel until serving. Makes 4-6 servings.
From Jamie’s Food Revolution by Jamie Oliver © 2008, 2009. Photographs
© David Loftus and Chris Terry 2008, 2009. Published by Hyperion. All
Rights Reserved.
1 Coleman Organic* fresh whole
chicken (from 3½ to 5 pounds)
2 medium onions
2 carrots
2 stalks celery
1 bulb of garlic
Olive oil
Sea salt and freshly ground black pepper
1 lemon
Chef’s Choice 95
