Taktouka with Grilled Chicken and Rice
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Ingredients
- 4 chicken breast fillets
- 3 red peppers, sliced
- 4 tomatoes, finely chopped
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp paprika
- 280 g long grain rice
- 2 tbsp fresh coriander, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 603 kcal
- Protein
- 46.8 g
- Carbohydrate
- 65.8 g
- of which sugars
- 8 g
- Fat
- 16 g
- of which saturates
- 2.8 g
- Fibre
- 5.1 g
- Salt
- 0.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken breasts with 1 tablespoon of the olive oil and half the ground cumin. Heat a griddle pan to high and cook for 6-7 minutes each side, until cooked through with no pink remaining, then rest and slice.
- 2
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 3
Heat the remaining olive oil in a wide pan and cook the red peppers for 10 minutes until soft, then stir in the garlic, remaining cumin and paprika and cook for 1 minute.
- 4
Add the tomatoes and simmer for 10 minutes, mashing occasionally, until jammy.
- 5
Stir the rice through the taktouka, top with the sliced chicken and scatter with the fresh coriander.
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