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Nutrition: per serving

  • kcal116
  • fat8g
  • saturates1g
  • carbs10g
  • sugars9g
  • fibre3g
  • protein2g
  • salt0.81g
    low

Method

  • step 1

    Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.

  • step 2

    Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.

Recipe from Good Food magazine, June 2007

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A star rating of 4.5 out of 5.2 ratings
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