Spiced Roast Chicken with Quinoa Tabbouleh
A couple of years ago I can bet most of you had never heard of "quinoa" yet nowadays not only is it everywhere but it tends to get a bit of a bad rap for being a bit hipster and not very exciting to eat. I am here to convince you otherwise and if you're willing to give it a little love you will reap a lot of rewards!
It has twice the protein content of rice or barley and is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. But beyond all that it makes a great addition to a Middle Eastern style salad with its creamy yet slightly crunchy texture and delicate nutty flavour - so what are you waiting for!?
Spiced Roast Chicken with Quinoa Tabbouleh
Serves 4
4 small free-range chicken breasts
1 tsp chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
2 tbsp olive oil
200g quinoa
Vegetable stock
½ cucumber, diced
24 cherry tomatoes, halved
10g each chopped fresh flat-leaf parsley and mint
Seeds of 1 pomegranate
Preheat the oven to 200°C/fan180°C/gas 6. Pat the chicken dry with kitchen paper. Mix the spices and 1 tbsp of the olive oil in a bowl, then leave the chicken to marinate in the mixture for 15 minutes.
Cook the quinoa in vegetable stock according to the pack instructions, then leave to cool.
Heat the remaining oil in a frying pan and brown the chicken, turning, for about 5 minutes. Transfer to a baking tray and cook in the oven for 16-18 minutes until cooked through.
Meanwhile, in a large bowl, mix the cooked quinoa, cucumber, tomato, herbs and pomegranate seeds. Divide the tabbouleh among four plates or bowls and top with the roasted chicken breast, sliced.
It has twice the protein content of rice or barley and is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre. But beyond all that it makes a great addition to a Middle Eastern style salad with its creamy yet slightly crunchy texture and delicate nutty flavour - so what are you waiting for!?
Spiced Roast Chicken with Quinoa Tabbouleh
Serves 44 small free-range chicken breasts
1 tsp chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
2 tbsp olive oil
200g quinoa
Vegetable stock
½ cucumber, diced
24 cherry tomatoes, halved
10g each chopped fresh flat-leaf parsley and mint
Seeds of 1 pomegranate
Preheat the oven to 200°C/fan180°C/gas 6. Pat the chicken dry with kitchen paper. Mix the spices and 1 tbsp of the olive oil in a bowl, then leave the chicken to marinate in the mixture for 15 minutes.
Cook the quinoa in vegetable stock according to the pack instructions, then leave to cool.
Heat the remaining oil in a frying pan and brown the chicken, turning, for about 5 minutes. Transfer to a baking tray and cook in the oven for 16-18 minutes until cooked through.
Meanwhile, in a large bowl, mix the cooked quinoa, cucumber, tomato, herbs and pomegranate seeds. Divide the tabbouleh among four plates or bowls and top with the roasted chicken breast, sliced.
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