Nadiya’s take on the Mexican stuffed pepper dish of nogada packs a flavour punch. Smoky chipotle combines with tangy lime, earthy tahini and sweet pomegranates. This perfect summer barbeque dish.
Equipment: You’ll need a grill tray or even better use the BBQ!
PREPARATION TIME: Less than 30 mins
COOKING TIME: 30 mins to 1 hour
SERVES: 4
INGREDIENTS
- 4 Chicken Breasts, skin removed
- 4 tbsp Chipotle Paste
- 2 Corn on the Cob
- 4 Poblano or Romano Pepper
- Olive Oil
- 8 Spring Onions, trimmed
- 8 Radishes, trimmed and sliced
- 3 Green Tomatoes, roughly chopped
- 2 Limes, finely grated zest and juice
- 175g Natural Yoghurt
- 80g Tahini
- Salt and Pepper
- 30g Pomegranate Seeds
METHOD
- Preheat a BBQ or griddle pan to hot. Put the chicken in a bowl, add the chipotle paste and swish around until the meat is well covered. Cover and leave to marinate.
- Meanwhile, bring a large pan of water to the boil, add the corn on the cob and simmer for 8 minutes. Remove from the water and leave to cool.
- Lay the peppers on a plate, drizzle with olive oil and season all over with salt and pepper.
- Barbeque or griddle the peppers and sweetcorn, turning regularly to ensure they are charred all over; this could take up to 10 minutes. Remove and set aside. Barbeque or griddle the spring onions for 2-3 minutes, then, remove and set aside. Barbeque or griddle the chicken breast pieces for 3-4 minutes on each side, or until cooked through.
- Meanwhile, cut the corn off the cob and place in a bowl. Cut each spring onion into three chunks and add to bowl, with radishes, green tomatoes, salt and pepper, lime and olive oil. Toss everything together and set aside.
- Remove the cooked chicken from the barbeque and set aside.
- Mix the yoghurt, tahini together with the juice of 1 lime, a pinch of salt and pepper. Top with the rested chicken, and the charred salsa, then drizzle over the tahini sauce and finish with the pomegranate seeds and some lime zest.
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BBC Food - Nadiya Hussain