Chicken and Grilled Peppers
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Preheat the grill, setting the burners to high. Oil the grate.
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On a plate, coat the chicken with the oil and curry powder. Lightly oil the bell peppers.
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Grill the chicken for 4 minutes on each side or until cooked through. Set aside on a plate. At the same time, grill the bell peppers until tender. Set aside.
Salad
- On a serving platter, spread out the tomatoes and grilled peppers. Sprinkle with the olives, parsley, almonds and shallot. Drizzle with the oil and lemon juice. Sprinkle with the sumac. Season with salt and pepper. Serve the grilled chicken with the salad.
NOTE
The curry powder can be replaced with Mediterranean spices such as Lebanese seven-spice powder, tajine spice blend or ras-el-hanout.