Cumin and Lemon Chicken with Radish and Spring Onion Raita
This cumin and lemon chicken marinade locks in the fabulous flavours of the spices and once you’ve combined the ingredients for the marinade, the time-consuming part is done, so it’s a very quick meal to put together! The fiery radishes along with the delicately flavoured quinoa salad work perfectly as an accompaniment to this aromatic chicken dish. It’s a beautiful meal to serve and you’ll love the tangy and slight sweetness of the pomegranate sees with each mouthful!
Ingredients
To make this Cumin and Lemon Chicken…..
- 4 large chicken breasts scored across the top or 8 medium chicken thighs
- Olive Oil for drizzling
- 1 tsp cumin seeds
Cumin and Lemon Chicken Marinade
- 3 large tbsp natural yoghurt preferably Greek
- 2 tsp ground cumin
- 2 cloves garlic crushed
- Juice of a ½ Lemon
- Salt & pepper
Quinoa Salad
- 200 g Quinoa
- 1 small bunch fresh coriander
- ½ Pomegranate deseeded
- 4 tbsp Olive oil
- 2 tbsp Lemon juice more if required
- Salt & pepper
For the Yoghurt Raita
- 1 small bunch spring onions finely sliced
- 1 small bunch radishes finely sliced
- 1/2 a large tub of natural yoghurt preferably Greek
- 5-6 large fresh mint leaves finely chopped
- Salt & pepper
Instructions
- Combine all the marinade ingredients in a large bowl and mix well.
- Add the chicken breasts or thighs and ensure the meat is well coated with the marinade. Cover and put in the fridge, preferably for at least an hour but ideally around 4-6 hours (or even overnight)
- Heat the oven to 180 degrees.
- Place chicken on a large non-stick baking sheet, using up any remaining marinade on the top to protect and retain moisture whilst cooking. Drizzle with a little olive oil and cook for 35-40 mins or until the chicken is cooked through. Take out, cover with foil and allow the chicken to rest whilst you made the yoghurt raita accompaniment.
- Meanwhile, cook the quinoa; place in a pan and cover with water until around 1cm above the quinoa. Bring to the boil and reduce heat immediately and allow to cook, covered for 20mins. The quinoa is cooked once each grain has opened and a “tail” appears. Once cooked, remove from the heat, fluff it up and transfer to a serving bowl, where it can cook slowly.
- Now combine the yoghurt raita ingredients, except the fresh mint, in a small bowl. Set aside.
- Once the quinoa has cooled, add in the remaining ingredients. Toss well to combine.
- Toast the cumin seeds in a frying pan (without any oil) until you can smell the delicate cumin scent but taking care not to scorch the seeds. Set aside
- To serve, cut the chicken into thick slices and serve sprinkled with a few toasted cumin seeds. Place 2-3 tablespoons of the radish raita alongside and top with chopped mint. Serve with quinoa salad