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.

Grilled chilli coconut fruit skewers – for Christmas

May 22, 2021 / Lyn Jones / 0 Comments

A good last minute bbq-friendly summer dessert. Serves 2

Ingredients

  • ½ punnet strawberries, whole and stems removed
  • 1 large ripe banana, sliced into 6
  • ½ punnet blueberries (large size preferably as easier to skewer)

Sauce

  • ½ cup coconut oil
  • ½ tsp chilli powder
  • ½ tbsp honey
  • ¼ cup shredded coconut, to roll
  • 1 lime, zested
  • 1 lime, juiced

    Step 1.
    Wash and dry the blueberries and strawberries with stems removed, set aside. Peel banana and cut into 6.

    Step 2.
    In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli.

    Step 3.
    Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.

    Step 4.
    Place on the grill for 2-3 minutes each side. Serve with a squeeze of lime.

1 2 3 … 5