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Giant Chicken Fajita Ring with Avocado Yogurt Sauce

This chicken fajita ring fully of flavour and fun. Pair it with the deliciously creamy Avocado yogurt sauce for a perfect finish.

Total Time

1 hour and 15 minutes

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Serves

4-6

Ingredients Method

A bit of this, a bit of that

6 large skinless boneless chicken thighs (around 600g)
2 peppers, any colours, deseeded and sliced
2 red onions, sliced
2 cloves garlic, sliced
1 tbsp vegetable oil
2 tbsp Fajita spice mix
1 tbsp softened butter
100g mozzarella cheese, grated
150g Red Leicester, grated
5 large tortilla wraps
Smoked paprika, to sprinkle
AVOCADO YOGURT SAUCE
175g Onken Natural Yogurt
½ ripe avocado, peeled, stoned and finely chopped
1 large clove garlic, finely grated
Handful coriander leaves, finely chopped, plus extra to garnish
Squeeze lemon juice

Made with Onken Natural Set

1kg

Step-by-step

1 Heat the oven to 200C, 180C fan, gas mark 6.
2 Place the chicken, pepper, onions and garlic in a wide flat casserole pan with a lid or alternatively into a roasting tin with a lip
3 Drizzle with the oil and toss with the fajita spice mix to coat everything.
4 Put on the lid, or if using a roasting tin, cover tightly with foil and roast in the oven for 35 minutes. After this time remove the lid or the foil and return to the oven for another 10 minutes.
5 If after this time there is a lot of liquid left, then remove the meat and vegetables from the pan and cook the liquid down on the hob over a medium heat until thickened.
6 Shred the chicken pieces and then return to the pan if you have removed it all and stir everything together.
7 Turn the oven down to 180C, 160C fan, gas mark 4.
8 Rub a bundt tin with the butter to completely coat.
9 Cut 4 of the tortillas in half and line the bundt tin with them, over lapping the half moons with the thickest part at the bottom of the tin.
10 Mix together the cheeses and sprinkle half into the ring of tortillas, then top with the shredded chicken mixture and finally sprinkle over the rest of the cheese.
11 Cut a hole into the middle of the remaining tortilla wrap, using a cookie cutter or a small ramekin as a template.
12 Pop this on top of the cheese and fold the pointy edges of the other tortillas over the top to seal in the contents.
13 Brush with the beaten egg, cover with foil and then bake in the oven for 30 minutes.
14 Meanwhile make the yogurt sauce, by mixing all the ingredients together and seasoning to taste.
15 Once the ring is baked, leave to cool for 5 – 10 minutes, then remove the foil and carefully turn out onto a serving plate. Spoon over the yogurt sauce and sprinkle with the smoked paprika and coriander. Serve straight away.