Pinchos Morunos Chicken with Peppers
- 28 mintotal time
- $2.40£1.87a serving
- 460431calories
- 34 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken tossed with cumin, coriander, turmeric and oregano, stir-fried with peppers and onion, with toast.
Ingredients
Serves 4.
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 3 garlic cloves, finely chopped
- 1 lemon
- 2 bell peppers, 1 red and 1 green, cut into chunks
- 1 yellow onion, cut into wedges
- ¼ bunch parsley, chopped
- 11 oz crusty bread (French loaf or baguette), 4 to 8 slices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp dried oregano
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten). Check the label: milk, soy, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Chop the parsley and cut the lemon in half. Toss the chicken with the ground cumin, ground coriander, turmeric, dried oregano, half the garlic, the juice of half the lemon, a pinch of salt and some black pepper. Wash your hands, board and knife after handling the raw chicken.
- Heat 1 tablespoon of the olive oil in a large frying pan or wok on high heat. Using tongs, stir-fry the chicken for 6–7 minutes until browned at the edges and cooked through with no pink inside (165°F). Using clean tongs, lift onto a plate.
- Add the rest of the oil, the bell peppers and yellow onion and stir-fry for 4 minutes until softened and charred in places. Add the rest of the garlic for 30 seconds.
- Return the chicken and its juices with 2 tablespoons of water and toss for 1 minute until hot and glossy. Squeeze over the rest of the lemon and scatter with the parsley.
- Meanwhile, toast the crusty bread and serve it alongside for mopping up the juices.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 500 g chicken thigh fillets, cut into bite-size pieces
- 3 garlic cloves, finely chopped
- 1 lemon
- 2 peppers (red, yellow or green), 1 red and 1 green, cut into chunks
- 1 onion, cut into wedges
- ¼ bunch parsley, chopped
- 300 g crusty bread (baguette or bloomer), 4 to 8 slices
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp dried oregano
- 2 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten. Check the label: milk, soya, sesame. Always read the labels if you cook for someone with an allergy.
Method
- Chop the parsley and cut the lemon in half. Toss the chicken with the ground cumin, ground coriander, turmeric, dried oregano, half the garlic, the juice of half the lemon, a pinch of salt and some black pepper. Wash your hands, board and knife after handling the raw chicken.
- Heat 1 tablespoon of the olive oil in a large frying pan or wok on high heat. Using tongs, stir-fry the chicken for 6–7 minutes until browned at the edges and cooked through with no pink inside (74°C). Using clean tongs, lift onto a plate.
- Add the rest of the oil, the peppers and onion and stir-fry for 4 minutes until softened and charred in places. Add the rest of the garlic for 30 seconds.
- Return the chicken and its juices with 2 tablespoons of water and toss for 1 minute until hot and glossy. Squeeze over the rest of the lemon and scatter with the parsley.
- Meanwhile, toast the crusty bread and serve it alongside for mopping up the juices.
Leftovers: Keeps in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 460 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 49 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sodium | 578 mg |
| Calories | 431 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 49 g |
| Fat | 12 g |
| Fibre | 6 g |
| Sodium | 417 mg |
Worked out from the ingredients, 327 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.40 a serving in the US (range $1.84–$3.18) and £1.87 in the UK (range £1.43–£2.47). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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