|Lime & Almond Chicken with Quinoa Pilaf|
To serve 4.
4 chicken fillets skinned & boned
around half a 500g tub of thick Greek Yoghurt (I used Total)
1 tsp mint sauce (or 1tbsp of fresh mint if you have it)
Juice of 2 limes and the zest of 1
2 cloves of garlic crushed
4 tbsp slivered almonds
2 tsps rapeseed oil or extra virgin olive oil ( any good oil will do)
Prick the chicken breasts with a fork.
Place all the ingredients except the almonds & oil into a large plastic bag.
and squeeze it about so that the chicken is well coated with the marinade.
Leave for at least an hour or even overnight.
Oil an oven tray or dish with the oil.
Place the chicken breasts in and try to coat with as much of the marinade as you can
Sprinkle over the nuts & season well
cover with foil and bake in a hot oven (200c) for about 15 mins
remove the foil and continue baking for around 5 mins until the almonds brown.
Serve with a Quinoa or Rice Pilau
60 gms Quinoa per person (I used a mixture of red & white quinoa with bulgar wheat from Waitrose)
1 chicken stock cube
2 shallots or 1 small onion chopped finely and sauteed in a little oil
handful of sultanas
Cover with boiling water to an inch and a half above the quinoa.
Chopped coriander/cilantro to mix through
Sweat the onion/shallot in a saucepan.
add the sultanas
add the stock cube & boiling water.
Simmer for about 10 mins with a tight fitting lid.
Turn off and leave to steam for around another 10 minutes.
Drain off any excess liquid
Serve with chopped coriander mixed through
I served this with some baby salad leaves and a wedge of lime