Halwai October 17, 2020


• 250 gms – basmati rice.
• 1 red pepper, halved and cored.
• 4 tbsp – extra virgin Olive oil.
• 3 Cloves Garlic crushed.
• juice of 1 small lemon.
• leaves from 2 sprigs fresh thyme.
• 350 gms – skinned, boneless Chicken breasts.
• 600 ml – stock or water.
• 3 spring onions, sliced thinly.
• 3 tbsp – fresh chopped coriander or parsley.
• handful black Olives stoned .
• slices of Avocado to garnish.
• salt and ground black pepper.


  1. Heat a grill until very hot. Grill the pepper halves skin side up, until blackened.
  2. Cool and then peel off the skin. Slice the peppers into thin strips and toss in one tbsp of oil.
  3. Mix two tsps of oil with the garlic, lemon juice and thyme and then spoon them into a large polythene bag.
  4. Cut the chicken into strips and pop them into the food bag, rubbing the marinade in well. Chill for an hour.
  5. Let the rice mix simmer with the stock covered for 20 minutes in a medium saucepan after you have added salt to taste.
  6. Allow it to stand for 3 minutes. before uncovering and forking through the remaining oil.
  7. Mix the pepper strips, spring onions and the chopped herbs.
  8. Mound on to a platter and cook the chicken strips about 3 minutes. each side until well browned and cooked.
  9. Serve with the rice garnished with fresh herbs, olives and avocado.