Chicken Fajita Drumsticks CBBC Dish Up

Joe, we're going to cook chicken fajita drumsticks

with Mexican corn salad.

-Sounds nice.

-Cooked in just over half an hour.

-Is the sort of dish that is best to make in bulk?

-Yeah.

I mean, this recipe serves six -

-but once you make this, you'll make it over again.

-OK.

-Let's do it.

For the corn salad...

..the juice of half a lemon...

-Equipment, you're going to like this.

-One pan?

-One baking tray.

-Oh, I nearly had it. A baking tray.

-And a mixing bowl for the salsa.

-OK, we'll forgive you for that.

-There we go.

We need the oven on at 200 degrees. I've already put that on for us.

-That's ready. OK.

-And, now, we're going to get in with our chicken.

-So, the first thing is garlic.

-Yeah.

-Give it a smash. All right. How many are we going to do?

-About five.

So, it's going to be quite garlicky.

But we're not chopping it, so it kind of ends up sort of making

the whole thing taste really delicious.

-We're not taking the skin off either.

-Keeping them on, yeah?

-Yep.

So, we're just going to use the palm of our hand

-and just push down.

-OK.

-So, we're really careful with the knife.

So, that's going to go in the baking tray.

Then, we are going to go in with our chicken.

-Do you have to put any salt on this or anything like that?

-Yep.

We're going to season it.

So, in with our paprika, just about that much.

Perfect.

And then cumin, as well. Will sprinkle that all over the chicken.

I'm going to season it, little bit of salt and pepper.

I love cooking stuff like this cos it's not fussy,

and it's not like you've got to be precise, you can just chuck it in.

-Yeah, exactly.

-And forget about it until it is cooked.

Then just little drizzle of oil. I'm just go to shove some on there.

All we need to do is just get your hand in there.

All we're doing is just massaging all those flavours.

This is probably the most work that you have to do in the recipe.

-Yeah? It's not that hard either, is it?

-Not that bad.

OK. And then that's it. So, let's just give our hands a quick wash.

And then I'm going to put that in the oven for about half an hour.

-And that's it?

-That's it, yeah. I'll leave that one for you.

There you go.

-Chicken is in the oven.

-Yeah.

About halfway through, just check on it, give it a turn,

make sure it's all cooked evenly.

-Nice. All right.

-And we'll get on with our salad.

OK, so we've got a really lovely sweetcorn salad

that we're going to have on the side.

So, let's drain some of this.

Sweetcorn, is it something you generally put in a salsa?

-Yeah, I mean, I think sweetcorn is such a versatile vegetable.

-Yeah.

And cos it's in tins, as well,

it's one of those kind of go-to things

if you don't have all the veg that you need in the fridge.

OK, so we're just going to chop a red pepper.

So, what I like to do is top and tail the pepper.

So, the seeds, that doesn't add to the flavour?

-No, they're kind of inedible, really.

-Are they?

-Just peel it away and you end up with a little...

-The fleshy bit.

Yeah. And then here I just pick that bit off

-so I get to use the whole pepper.

-No wastage.

And then we're just going to chop this up into cubes, really.

Little cubes. A bit bigger than the sweetcorn, yeah?

Yeah, we kind of want everything to be about the same.

So, this is as hard as this recipe gets, to be honest with you.

See, I think you cooks make it all look

a lot harder than it actually is, don't you?

And then a bit of spring onion as well

and it kind of really lifts the salad.

And that is looking really lovely.

Have you got any tips? Is it like a rocking?

Yeah, you've got to rock and move with it...

is probably the best thing.

-Are you mixing this?

-Yeah, we're going to add some lemon juice to it.

-Give it a good old roll, get all the juices out.

-Entice it.

Yeah, exactly. And then chop it in half.

And then just using fingers to catch any of the pips.

-And that is literally the salad.

-That's it, yeah?

-Yeah.

And then straight in.

And that's it. So we're going to serve this with lovely tortillas.

-It looks lovely, doesn't it?

-It is pretty, isn't it?

-Yeah, it is.

That's it, salad done, chicken in the oven,

you've got 15 minutes to chill out.

I'll leave you to it. I'll catch you later. See you later.

So, our chicken's had 30 minutes. Smelling really good.

-It's really strong, the smell, isn't it?

-Delicious.

All that garlic.

That is perfect, the garlic's gone really crispy,

-the skin is all crispy. Look. That is gorgeous.

-That is lovely.

We're going to pile it onto here and make it a proper feast.

-Cool, so I'm just going to add some of this salad.

-It's quite hot.

Yeah, mind your fingers.

We're going to add that and then get some chicken.

-I'll wrap this one up for you.

-Thank you very much.

People say they're scared of cooking

because they don't want to mess it up.

I don't think I've been scared of cooking,

but I've just never had the skills to do anything more

than like a peanut butter sandwich, you know what I mean?

If you're taught how to do it, then you do it, don't you?

Perfect, that is lovely. Thank you.

-Give it a good old wrap up, and cheers. Enjoy.

-Cheers, big ears.

THEY LAUGH

-So, what do you reckon about that?

-I love this. It takes fresh,

easy, er, yeah, I give you ten out of ten for this one.

I think good chicken fajitas taste delicious. I'm really happy.

I'm glad you're happy.

SHE LAUGHS