Ready in around 20 mins
- Energy: 2770kj (662Kcal)
- Protein: 42g
- Carbohydrate: 44g
- Fat: 33g
- Contains: Milk, Tree Nuts, Sesame
1. TO MARINADE THE CHICKEN AND COOK THE TOMATO QUINOA:
Remove the chicken thighs from their packaging and place in a bowl with the Lebanese chicken marinade and mix to coat. Heat 1 tbsp of olive oil in a pot over a medium-high heat. When the oil is hot add the Lebanese spice paste and cook for 1 min then add 400 ml of water and cook for 2 mins stirring often. Add the steamed quinoa and cook for 1 more min then remove from the heat and season with salt and pepper and cover to keep warm.
2. TO PREPARE THE TOMATO & KALE SALAD:
Dice the tomato into 1 cm cubes. Pick the leaves from the curly parsley and finely chop. Add the tomato and parsley and baby kale to a serving bowl with a drizzle of olive oil and season with salt and pepper. Toss salad before serving. Crumble the feta over the carrot and parsnip and drizzle over 1 tbsp of olive oil and season with salt and pepper. Cook in the preheated oven for 18-20 mins.
3. TO COOK THE LEBANESE CHICKEN:
Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat. When the pan is hot cook for 3-4 mins each side then remove from the pan and slice into 1 cm strips.
Spread the babaganoush on the bottom of the plate then top with some tomato quiona. Top with tomato and kale salad, finishing with chicken and toasted almond and cranberries.
- 1 pack of free-range chicken thigh
- 1 pot of Lebanese chicken marinade
- 1 bag of baby kale
- 1 bag of steamed quinoa
- 1 tomato
- 1 pack of curly parsley
- 1 pot of babaganoush
- 1 pack of toasted almonds and cranberries
- 1 pot of Lebanese spice paste