Cumin Chicken Thighs with Spicy Pistachio Quinoa

Serves: 2 | Prep: 10 minutes | Cooking: 20 minutes | Gluten Free

CHICKEN INGREDIENTS

300g chicken thighs

¼ tablespoon cumin, ground

¼ tablespoon coriander, ground

1 teaspoon chilli powder

¼ cup Greek yoghurt

¼ cup fresh coriander, chopped

1 teaspoon sea salt

QUINOA INGREDIENTS

1 cup cooked quinoa

2 tablespoons pistachio

2 tablespoons pomegranate seeds

1 tablespoon currants

1 teaspoon lemon zest

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

Yoghurt, for serving

SHOPPING LIST

300g chicken thighs

Ground cumin

Ground coriander

Chilli powder

100g Greek yoghurt

1 bunch fresh coriander

100g quinoa

50g pistachio

1 pomegranate

Currants

1 lemon

Extra virgin olive oil

UTENSILS LIST

Sharp knives

Large mixing bowl

Medium mixing bowl

Frying pan

Serving plates

Measuring cups/spoons

METHOD

1. In a large mixing bowl, add all of the chicken ingredients and combine until chicken is well coated.
2. Leave to marinate for 15 minutes.
3. In another mixing bowl, combine all of the quinoa ingredients and leave to marinate.
4. Heat a large griddle or frying pan to a medium/high heat and cook the chicken thighs for 3-4 minutes each side.
5. Serve the chicken on a bed of spicy quinoa, topped with a spoonful of yoghurt and a sprinkle of coriander and pomegranate seeds.

Tip: Roll pomegranate on a flat surface before cutting to loosen the seeds.