GREEN CHICKEN AND GINGER QUINOA

INGREDIENTS

• 1/2 cup coconut cream

• 2 tbs green curry paste

• 1 kaffir lime leaf - sliced

• 4 chicken thigh fillets

• 200g quinoa - cooked according to package instructions

• 2 spring onions

• 2 tbs grated ginger

• 1 small handful parsley - chopped finely

• 1 tbs sesame oil

• juice from 1/2 lime

METHOD

Combine in a bowl coconut cream, curry paste and kaffir lime leaf and stir. Add in chicken and coat.

Leave to marinate for 20 minutes up to overnight.

Preheat oven to 180 degrees and cook chicken thighs on a lined baking tray for 20 minutes or until cooked through.

In a bowl, combine quinoa, ginger, spring onions, parsley, sesame oil and lime juice and stir to combine.

Serve quinoa, cooked chicken together with a wedge of lime and garnish with parsley.