Chicken with Red Quinoa, Orange and Pumpkin
( SERVES 4 )
Quinoa, considered sacred by the Incas, is highly nutritious because of its protein and iron levels. A pseudo-cereal rather than a true grain, it can be found in most supermarkets. Either plain or red quinoa will work well in this dish.
|2 Tbsp||Olive oil|
|1||Free-range organic chicken, small sized|
|1 tsp||Sumac powder|
|1||Lemon, cut into quarters|
|2 Tbsp||Olive oil|
|1 clove||Garlic, cut into quarters|
|1||Onion, finely diced|
|1||Carrot, small, finely diced|
|1 stick||Celery, finely diced|
|1 cup||Red quinoa, washed under running water and drained|
|1 to taste||Sea salt flakes|
|1 to taste||Freshly ground black pepper|
|250 g||Green beans, small sized, trimmed|
|1||Fresh herbs, parsley, mint and coriander leaves for garnish|
- Preheat the oven to 200 degC. Rub a little oil over the chicken, then sprinkle the salt and sumac over the skin. Stuff it with lemon quarters. Roast the chicken in the oven for an hour or until golden and cooked. After 30 minutes’ cooking time, add the pumpkin chunks to the roasting pan for the final 30 minutes.
- Meanwhile, heat the oil in a medium saucepan. Add the garlic, onion, carrot and celery and cook over a gentle heat until they are soft but not brown. Add the quinoa and the zest of 2 oranges and stir well. Squeeze the juice from 2 oranges into the water. Add this to the quinoa mixture, bring to a simmer, then reduce the heat and cover the pan with a lid. After 20-25 minutes, the quinoa should be soft and all the liquid should be absorbed. Season to taste with salt and pepper. Leave to stand. Steam the beans until cooked. Remove the skin from the third orange and cut into segments.
- To serve, divide the warm quinoa between 4 plates, then add a serving of pumpkin, beans and orange segments to each one. Carve the chicken and top the vegetables with several slices or a joint of chicken and the herbs.