SPICY LEMON CHICKEN WITH TOASTED RICE + QUINOA

SPICY LEMON CHICKEN WITH TOASTED RICE + QUINOA
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Serves 4

INGREDIENTS /

FOR THE SPICY LEMON CHICKEN

Zest of 2 lemons + juice of 3 
2 tbsp bunalun organic extra virgin olive oil
15 ml bunalun organic honey
1 tsp garam marsala
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 tbsp bunalun organic apple cider vinegar 
3 cloves garlic, peeled + smashed
6 free-range, chicken thighs

FOR THE TOASTED RICE + QUINOA

2 tsp bunalun organic vegetable bouillion
500ml boiling water
1 cup quinoa
500g cooked brown rice (see notes below)
Good drizzle bunalun organic extra virgin olive oil
Knob butter
Juice of 1 large lemon
1 tsp ground cumin
Good handful pumpkin seeds + flaked almonds
Sea salt flakes + freshly ground black pepper

TO SERVE

Fresh or chargrilled lemon wedges
Handful fresh parsley or oregano
Greek yoghurt + cucumber dressing (see notes below)

METHOD /

Into a large plastic tupperware container, add the lemon zest, juice, olive oil, honey, garam marsala, cumin, paprika, oregano, vinegar and garlic. Season with salt and freshly ground black pepper then close lid and shake well to combine. Add the chicken and coat very well in the marinade. Chill in the fridge for 4 hours or overnight if possible.

Pre-heat oven to 180˚c

Place a large cast iron frying pan/skillet over medium heat, add the chicken skin-side down and cook until golden brown, turn over and cook for a further 10 minutes before transferring to oven and bake for approx. 50-60 minutes or until thoroughly cooked through.

Whilst chicken is cooking cook the quinoa by rinsing well in a sieve. Combine boullion with boiling water and add to a small saucepan along with the quinoa, bring to the boil then reduce heat and simmer over very low heat for 12-15 minutes or until all water is absorbed. Add a glug of extra virgin olive oil and a knob of butter and fluff up well with a fork. Season to taste with salt and freshly ground black pepper then add to a baking tray along with the cooked brown rice. 

Add the cumin, drizzle over the lemon juice and scatter in the pumpkin seeds and flaked almonds, mix well and roast in the oven alongside the chicken for 20 minutes or until lightly toasted. 

Serve with extra lemon wedges and fresh parsley/oregano

NOTES /

Feel free to use pre-cooked/microwavable sachet brown rice in this recipe. The quality is great and saves time and washing up. 

To make the greek yoghurt and cucumber dressing, finely grate 1/2 cucumber into a 300ml carton of plain greek yoghurt, season with a little black pepper and serve.

We used chicken thighs with the bone left in - doing this gives a lot more flavour to the meat but if not available, just used de-boned ones.

Original recipe here.