0:00:32 > 0:00:35Joe, we're going to cook chicken fajita drumsticks
0:00:35 > 0:00:36with Mexican corn salad.
0:00:36 > 0:00:39- Sounds nice. - Cooked in just over half an hour.
0:00:39 > 0:00:42- Is the sort of dish that is best to make in bulk?- Yeah.
0:00:42 > 0:00:44I mean, this recipe serves six -
0:00:44 > 0:00:48- but once you make this, you'll make it over again.- OK.- Let's do it.
0:01:02 > 0:01:04For the corn salad...
0:01:08 > 0:01:10..the juice of half a lemon...
0:01:12 > 0:01:16- Equipment, you're going to like this.- One pan?- One baking tray.
0:01:16 > 0:01:19- Oh, I nearly had it. A baking tray. - And a mixing bowl for the salsa.
0:01:19 > 0:01:22- OK, we'll forgive you for that. - There we go.
0:01:22 > 0:01:25We need the oven on at 200 degrees. I've already put that on for us.
0:01:25 > 0:01:28- That's ready. OK.- And, now, we're going to get in with our chicken.
0:01:28 > 0:01:30- So, the first thing is garlic.- Yeah.
0:01:30 > 0:01:35- Give it a smash. All right. How many are we going to do?- About five.
0:01:35 > 0:01:37So, it's going to be quite garlicky.
0:01:37 > 0:01:40But we're not chopping it, so it kind of ends up sort of making
0:01:40 > 0:01:42the whole thing taste really delicious.
0:01:42 > 0:01:45- We're not taking the skin off either.- Keeping them on, yeah?- Yep.
0:01:45 > 0:01:47So, we're just going to use the palm of our hand
0:01:47 > 0:01:51- and just push down.- OK.- So, we're really careful with the knife.
0:01:52 > 0:01:54So, that's going to go in the baking tray.
0:01:54 > 0:01:57Then, we are going to go in with our chicken.
0:01:57 > 0:02:00- Do you have to put any salt on this or anything like that?- Yep.
0:02:00 > 0:02:02We're going to season it.
0:02:02 > 0:02:06So, in with our paprika, just about that much.
0:02:06 > 0:02:08Perfect.
0:02:08 > 0:02:12And then cumin, as well. Will sprinkle that all over the chicken.
0:02:13 > 0:02:17I'm going to season it, little bit of salt and pepper.
0:02:17 > 0:02:20I love cooking stuff like this cos it's not fussy,
0:02:20 > 0:02:23and it's not like you've got to be precise, you can just chuck it in.
0:02:23 > 0:02:26- Yeah, exactly.- And forget about it until it is cooked.
0:02:26 > 0:02:29Then just little drizzle of oil. I'm just go to shove some on there.
0:02:29 > 0:02:31All we need to do is just get your hand in there.
0:02:31 > 0:02:35All we're doing is just massaging all those flavours.
0:02:35 > 0:02:38This is probably the most work that you have to do in the recipe.
0:02:38 > 0:02:40- Yeah? It's not that hard either, is it?- Not that bad.
0:02:40 > 0:02:45OK. And then that's it. So, let's just give our hands a quick wash.
0:02:45 > 0:02:49And then I'm going to put that in the oven for about half an hour.
0:02:49 > 0:02:52- And that's it?- That's it, yeah. I'll leave that one for you.
0:02:52 > 0:02:53There you go.
0:02:57 > 0:02:59- Chicken is in the oven.- Yeah.
0:02:59 > 0:03:01About halfway through, just check on it, give it a turn,
0:03:01 > 0:03:03make sure it's all cooked evenly.
0:03:03 > 0:03:06- Nice. All right. - And we'll get on with our salad.
0:03:06 > 0:03:08OK, so we've got a really lovely sweetcorn salad
0:03:08 > 0:03:10that we're going to have on the side.
0:03:10 > 0:03:12So, let's drain some of this.
0:03:12 > 0:03:15Sweetcorn, is it something you generally put in a salsa?
0:03:15 > 0:03:19- Yeah, I mean, I think sweetcorn is such a versatile vegetable.- Yeah.
0:03:19 > 0:03:21And cos it's in tins, as well,
0:03:21 > 0:03:22it's one of those kind of go-to things
0:03:22 > 0:03:25if you don't have all the veg that you need in the fridge.
0:03:25 > 0:03:27OK, so we're just going to chop a red pepper.
0:03:27 > 0:03:31So, what I like to do is top and tail the pepper.
0:03:31 > 0:03:33So, the seeds, that doesn't add to the flavour?
0:03:33 > 0:03:36- No, they're kind of inedible, really.- Are they?
0:03:36 > 0:03:40- Just peel it away and you end up with a little...- The fleshy bit.
0:03:40 > 0:03:43Yeah. And then here I just pick that bit off
0:03:43 > 0:03:46- so I get to use the whole pepper. - No wastage.
0:03:46 > 0:03:50And then we're just going to chop this up into cubes, really.
0:03:50 > 0:03:52Little cubes. A bit bigger than the sweetcorn, yeah?
0:03:52 > 0:03:55Yeah, we kind of want everything to be about the same.
0:03:55 > 0:03:57So, this is as hard as this recipe gets, to be honest with you.
0:03:57 > 0:04:00See, I think you cooks make it all look
0:04:00 > 0:04:03a lot harder than it actually is, don't you?
0:04:03 > 0:04:05And then a bit of spring onion as well
0:04:05 > 0:04:07and it kind of really lifts the salad.
0:04:07 > 0:04:10And that is looking really lovely.
0:04:10 > 0:04:13Have you got any tips? Is it like a rocking?
0:04:13 > 0:04:15Yeah, you've got to rock and move with it...
0:04:15 > 0:04:16is probably the best thing.
0:04:18 > 0:04:21- Are you mixing this?- Yeah, we're going to add some lemon juice to it.
0:04:21 > 0:04:24- Give it a good old roll, get all the juices out.- Entice it.
0:04:24 > 0:04:28Yeah, exactly. And then chop it in half.
0:04:28 > 0:04:33And then just using fingers to catch any of the pips.
0:04:35 > 0:04:39- And that is literally the salad. - That's it, yeah?- Yeah.
0:04:39 > 0:04:42And then straight in.
0:04:42 > 0:04:46And that's it. So we're going to serve this with lovely tortillas.
0:04:48 > 0:04:52- It looks lovely, doesn't it? - It is pretty, isn't it?- Yeah, it is.
0:04:52 > 0:04:54That's it, salad done, chicken in the oven,
0:04:54 > 0:04:56you've got 15 minutes to chill out.
0:04:56 > 0:04:58I'll leave you to it. I'll catch you later. See you later.
0:04:58 > 0:05:02So, our chicken's had 30 minutes. Smelling really good.
0:05:02 > 0:05:05- It's really strong, the smell, isn't it?- Delicious.
0:05:05 > 0:05:07All that garlic.
0:05:07 > 0:05:09That is perfect, the garlic's gone really crispy,
0:05:09 > 0:05:13- the skin is all crispy. Look. That is gorgeous.- That is lovely.
0:05:13 > 0:05:18We're going to pile it onto here and make it a proper feast.
0:05:18 > 0:05:21- Cool, so I'm just going to add some of this salad.- It's quite hot.
0:05:21 > 0:05:23Yeah, mind your fingers.
0:05:23 > 0:05:25We're going to add that and then get some chicken.
0:05:25 > 0:05:28- I'll wrap this one up for you. - Thank you very much.
0:05:28 > 0:05:30People say they're scared of cooking
0:05:30 > 0:05:32because they don't want to mess it up.
0:05:32 > 0:05:34I don't think I've been scared of cooking,
0:05:34 > 0:05:37but I've just never had the skills to do anything more
0:05:37 > 0:05:41than like a peanut butter sandwich, you know what I mean?
0:05:41 > 0:05:43If you're taught how to do it, then you do it, don't you?
0:05:43 > 0:05:48Perfect, that is lovely. Thank you.
0:05:48 > 0:05:52- Give it a good old wrap up, and cheers. Enjoy.- Cheers, big ears.
0:05:52 > 0:05:54THEY LAUGH
0:05:55 > 0:05:58- So, what do you reckon about that? - I love this. It takes fresh,
0:05:58 > 0:06:02easy, er, yeah, I give you ten out of ten for this one.
0:06:02 > 0:06:05I think good chicken fajitas taste delicious. I'm really happy.
0:06:05 > 0:06:07I'm glad you're happy.
0:06:07 > 0:06:08SHE LAUGHS