This one is a whole and lovely meal; main ingredients needed are chicken and quinoa and a mix of spices and fresh herbs.
It is delicicous yet a light dish.
Preparation time: 20 minutes
Cooking time: Quinoa - 10 minutes, chicken - 20 minutes, vegetables - 40 minutes.
2 skinless chicken breasts - cut into strips
2 limes - juice
3 garlic cloves - minced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp sesame seeds
1 tsp coriander seeds
Salt and freshly ground black pepper
150gr cooked quinoa
Some parsley leaves - chopped
2/3 spring onions thinly sliced.
1 pepper (any colour)
1 courgette or 2 if small
2 tbsp cashew.
First, pre-heat the oven to 180C degrees, put the halved courgette and the whole pepper on some parchement paper on a try in the oven and bake for 40 minutes.
At the same time cook the quinoa in salted boiling water for 10 minutes, then drain and leave aside in the pan, covered.
Grind all the spices (cumin, fennel, sesame, coriander) in a mortar.
Combine lime juice, minced garlic, the spice mix, some olive oil, salt and pepper in a bowl to form a paste.
Rub the marinade on the chicken and set aside for 20 minutes.
Drain form the marinade and stir fry in a hot skillet; Cook for 10 minutes then turn, add the remaining marinade and cook another 10 minutes. The chicken should look caramelised but not burnt.
When the vegetables are ready, prepare the sauce: peel the pepper, cut them all into pieces and blend them together with the cashews, salt, pepper and some olive oil.
With a fork fluff up the quinoa and add the parsley, the onion and the sauce and mix it up.
Serve chicken with herbed quinoa with some extra sesame seeds and oilve oil.
Serve the dish with a cucumber and mint salad season with salt, olive oil and lime juice!