Baked Chicken Breast with
Sweet Potato Quinoa
By Pierre Khodja
4 serves
20 mins
45 mins
Ingredients
4 The Bare Bird chicken breast fillets
6 tbsp extra virgin olive oil
1.5 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
3 garlic cloves, crushed
3 tbsp lemon juice
Salt and pepper
100g butter
1 large brown onion, sliced
4 anchovy fillets, chopped
1/2 cup mixed olives
1/2 bunch dill, chopped
1/2 bunch mint, chopped
1/2 teaspoon chilli flakes
Quinoa
150g quinoa, cooked
1 cup diced sweet potato, roasted
1 bunch parsley, chopped
1 bunch mint, chopped
1/2 bunch coriander, chopped
Dressing
Seeds of 1 pomegranate
4 tablespoons olive oil
Juice of 2 lemons
1 tsp sumac
Method
- Make a paste with half the olive oil, paprika, cumin, cayenne pepper, garlic, lemon juice, salt & pepper and rub into the chicken breast fillets. Leave to marinate for as long as is practical (2 hours if possible).
- Pre-heat oven to 200°C (180°C fan forced).
- In a large deep ovenproof pan, heat the butter and remaining olive oil and seal the chicken breasts until lightly browned. Remove from pan.
- Using the same pan add sliced onion, anchovies and cook until soft. Add olives, chilli, mint and dill. Add a cup of water, return the chicken breasts to the pan and place in the oven for 30 minutes or until chicken is thoroughly cooked.
- Mix all the ingredients for the quinoa salad together in a large bowl. Make the dressing with the wet ingredients, add sumac and season with salt & pepper.
- Remove the chicken from the oven, transfer to a large serving plate and serve with the quinoa salad on the side.