Ingredients
- 2 red onions, cut into wedges
- 4 free-range chicken legs, or 1kg free-range chicken thighs and drumsticks
- 2-3 tbsp Mexican or fajita spice mix
- 2 tbsp olive oil, plus extra for drizzling
- 400g tin red kidney beans, drained and rinsed
- 200g roasted red peppers from a jar, halved, or frozen sliced mixed peppers
- 1 flour tortilla, cut into 1.5cm strips
- 75g Lancashire cheese (or similar) or feta, crumbled
- A few fresh coriander sprigs to serve (optional)
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