True to form the recipe for blackened chicken and quinoa salad (which is called “San Fran Quinoa Salad” but given our current quinoa obsession could just as easily be “Melbourne Quinoa Salad” or “Sydney Quinoa Salad”) took about 25 minutes. I can’t really complain as that’s still pretty quick from go to woe to what is an impressive and delicious meal. My chicken didn’t end up looking as blackened as Jamie’s so maybe next time I will be a bit more heavy handed on the spices. The taste though was spot on – light, fresh and summery with some zing from the limes and chilli.
1 fresh red chilli
100g baby spinach
4 spring onions, trimmed
1 bunch of fresh coriander
1 bunch of fresh mint
1 ripe mango
2 tbsp olive oil
1 ripe avocado
50g fetta cheese
2 skinless chicken breasts
1 tsp all spice
1 tsp smoked paprika
|The tome that is Jamie’s 15 Minute Meals|
1. Put the quinoa in the pan and generously cover with boiling water and the lid.
2. Put the chilli, spinach, spring onions and coriander (reserving a few leaves) into a food processor, tear in the top leafy half of the mint, then blitz until finely chopped.
3. On a large sheet of baking paper, toss the chicken with salt, pepper, all spice and paprika. Then fold over the paper and bash and bash and flatten the chicken to 1.5 cms thick with a rolling pin. This means it cooks more quickly and is a great cheffy trick.
4. Put the chicken in the frying pan with 1 tbsp of the olive oil turning after 5 mins until blackened and cooked through.
5. Deseed the capsicums, cut into strips and add to the frying pan then peel and cut the mango into chunks and set aside.
6. Drain the quinoa and rinse under the cold tap then drain again and tip onto a big platter or board. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the remaining olive oil, mix well and season to taste.
7. Sprinkle the mango chunks and cooked capsicums over the quinoa. Half and destone the avocado and then cut into chunks and place over the salad.
8. Slice up the chicken, toss the slices in any juices and add to the salad then scatter over the fetta and remaining coriander leaves.
|Inside Jamie’s 15 Minute Meals|
Recipe adapted from Jamie’s 15 Minute Meals. I was sent a review copy of the book by Penguin.