Chicken fajitas

This is the first dish I ever got allspice to work properly with. The chicken is quite different to most recipes I cook so it's a very welcome change of flavours. I'm pretty sure that it's not authentically Mexican, allspice being more of a Jamaican thing, but authenticity is not particularly important to anyone but food historians anyway, and food historians are boring people.

Cut some chicken breasts into strips and marinade in the juice and zest of a quarter lime per breast, plus roughly equal amounts of allspice, cumin, cinnamon and cayenne, a little salt and pepper and just enough olive oil to slick it all up without pooling at the bottom.  Mix thoroughly to ensure deliciousness and stick in fridge for at least an hour or preferably overnight, then chuck them in a hot pan until your house smells awesome.

Cut onion, carrot and capsicum into sticks and sautee with chilli and garlic until nicely brown. Steph and I like our onions quite well done so I sweated those alone for ten minutes before upping the heat and adding the rest.

Serve in (warmed) tortillas with guacamole (avo, coriander leaves, diced tomato, a little spring onion, lime juice and just a dash of cumin), shredded lettuce, a little grated cheese and salsa and yoghurt if desired.

Not counting marinading the chicken (which I did just after lunch) this took me slightly over an hour from fridge to plates working by myself.  So not all that bad.