for 4 person

Spice mix

1 tbsp	dried onions
¾ tbsp	cumin
½ tbsp	coarse cane sugar
2 tsp	sea salt
2 tsp	hot paprika

Tortillas

2 tbsp	olive oil
4	chicken breast (approx. 120 g each)
	olive oil for frying
½	red onion, thinly sliced
2	tomatoes, cut into pieces
1 tin	corn kernels (approx. 140 g), rinsed, drained
2 tbsp	water
8	wheat tortillas
200 g	sour single cream
1 bunch	coriander or flat-leaf parsley, finely chopped

How it's done

Spice mix

Using a mortar and pestle, finely crush the onions with the remaining ingredients.

Tortillas

Combine the spice mix and the oil. Coat the chicken breasts with the mixture. Heat the oil in a non-stick frying pan. Reduce the heat, fry the chicken for approx. 5 mins. on each side over a medium heat. Remove, cover and keep warm. Add a little oil to the same pan if necessary.

Sauté the onion. Add the tomatoes and cook briefly. Stir in the sweetcorn, season. Add the water and simmer for approx. 3 mins. Heat the tortillas according to the packet instructions. Place the mixed vegetables, sour single cream and coriander in separate bowls. Thinly slice the chicken breasts.

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