CUMIN CHICKEN THIGHS WITH SPICY PISTACHIO QUINOA

August 22, 2021 / Lyn Jones / 0 Comments

serves 2 only – I thought to cube chicken (cook breasts in oven – see Easy Orange Chicken recipe)
and precook and maybe double the quinoa recipe or use couscous for a Breakup contribution

Ingredients

• 300g chicken thighs
• ¼ Tab cumin, ground
• ¼ Tab coriander, ground
• 1 tsp chilli powder
• ¼ cup Greek yoghurt
• ¼ cup chopped fresh coriander
• 1 tsp sea salt

Pistachio quinoa

• 1 cup cooked quinoa
• 2 Tab pistachio
• 2 Tab pomegranate seeds*
• 1 Tab currants
• 1 tsp lemon zest
• 2 Tab lemon juice
• 2 Tab extra virgin olive oil
• 1 tsp sea salt

  Step 1.
  In a large mixing bowl add all of the chicken ingredients and combine until chicken is well coated. Leave to marinate for 15 minutes.

  Step 2.
  In another mixing bowl combine all of the quinoa ingredients and leave to marinate.

  Step 3.
  Heat a large griddle or fry pan to a medium/high heat and cook the chicken thighs for 3-4 minutes on each side or until cooked through.

  Step 4.
  Serve the chicken on a bed of spicy quinoa, topped with a spoonful of yoghurt and a sprinkle of coriander and pomegranate seeds.

  NOTE:  *  If you cannot find fresh pomegranates, use dried seeds or cranberries for the same Christmas feel.