Not only does this dish provide a great source of protein with e chicken, but the quinoa is a slow-release carbohydrate meaning you have more energy for longer. Make a big batch and take some for your Sunday lunch. Here’s how to make the delicious sumac chicken and quinoa salad…
Makes four
MARINADE FOR THE CHICKEN
- 4 Corn fed chicken breast, skin on
- 1bsp sumac
- 1tsp paprika powder
- 2tsp flaked sea salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp cinnamon powder
- 1tsp fresh thyme, picked and chopped
- 2tbsp good olive oil
FOR THE QUINOA
- 1tbsp preserved lemon skin, julienne
- 3 medium red onion, thinly sliced
- 100ml balsamic vinegar
- ¼ cup mint leaves, washed and picked
- ¼ cup parsley leaves, washed and picked
- ¼ cup coriander leaves, washed and picked
- 100g rocket leaves
- 2tbsp toasted seeds (pumpkin, sunflower, fennel, mustard)
- Flaked sea salt, freshly ground black pepper
- Olive oil
PREPARATION
- In a mixing bowl combine sumac, paprika, thyme, garlic, cinnamon, salt, black pepper and olive oil. Add the chicken and coat it into the spice mix, leave to marinate for 2 hours.
- Meanwhile put quinoa into a pot with cold water and boil until tender according to cooking instructions.
- Cook thinly sliced red onions in olive oil until caramelised, looking for golden brown colour, then add balsamic vinegar and cook until the liquid is completely evaporated. Let it cool down.
- Heat frying pan on high heat, drain chicken from marinate and cook skin side down for 2 min, then turn over for another 2 min. Transfer into baking tray and roast in the oven at 180C for 10-12 min or until cooked thoroughly. Set aside for few minutes to rest then thinly slice it across the grain.
- In a mixing bowl mix cooked quinoa, balsamic onions, preserved lemon, herbs, rocket leaves, olive oil and season well. Divide salad into 4 plates and top with chicken. Drizzle over olive oil and sprinkle with toasted seeds.
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