Cumin Chicken Thighs with Spicy Pistachio Quinoa


Chicken thighs x 6
1 tbsp. cumin powder
½ tbsp. coriander powder
2 tsp. chilli powder
½ cup Greek yoghurt
½ a cup chopped fresh coriander
1 tsp. sea salt

Pistachio Quinoa ingredients:
2 cup cooked quinoa
5 tbsp. pistachio
4 tbsp. pomegranate seed
2 tbsp. currants
2 tsp. lemon zest
4 tbsp. lemon juice
5 tbsp. EVO oil
3 tsp. Murray River sea salt

Serve with yoghurt


In a large mixing bowl add all of the chicken ingredients and combine until chicken is well coated.

Leave to marinate for 15 minutes.

In another mixing bowl combine all of the quinoa ingredients and leave to marinate. 

Heat a large griddle or frying pan to a medium/high heat and cook the chicken thighs for 3-4 minutes each side. 

Serve the chicken on a bed of spicy quinoa, topped with a spoon of yoghurt and a sprinkle of coriander and pomegranate seeds.