“This is my fresh and vibrant take on peri peri chicken,” says Miguel Barclay, master of the £1 meal, “using crisp lettuce cups and a cooling yogurt dressing to create amazing summer tacos.”
Couldn’t be simpler: Here’s how to whip them up.
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Nutrition Facts
Peri peri tacos
Amount Per Serving
Calories 283
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 113mg38%
Sodium 125mg5%
Potassium 463mg13%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 20g40%
Vitamin A 8181IU164%
Vitamin C 17mg21%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Peri peri tacos
A quick, fresh supper for one
Servings: 1
Calories: 283kcal
Equipment
- Frying pan
Ingredients
- 1 chicken thigh de-boned
- 1 tsp hot smoked paprika
- 1 egg-cup couscous
- 2 egg-cups water
- 4 lettuce leaves
- 1 tbsp yogurt
- olive oil
- salt
- pepper
Method
- Coat the chicken thigh in a mixture of paprika, a pinch each of salt and pepper and a drizzle of olive oil.
- Pan-fry the chicken over a low-medium heat, skin-side down first, for 10–12 minutes on each side until cooked through and caramelised on the outside. Remove from the heat and set the chicken to one side.
- Add the couscous to the pan (off the heat), along with the water, and stir for a few seconds to incorporate all the pan juices, then leave the couscous to rest for a few minutes and plump up.
- Slice the chicken into thin strips, then assemble your tacos by spooning some of the peri peri-infused couscous onto each lettuce leaf, placing some chicken strips on top, then drizzling with the yogurt and sprinkling over some cracked black pepper.
Nutrition
Calories: 283kcal | Carbohydrates: 6g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 125mg | Potassium: 463mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8181IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg
Miguel Barclay’s Super Easy One Pound Meals by Miguel Barclay, photography by Dan Jones, is published by Headline Home.
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