Here’s a protein-filled recipe to keep you full, healthy and happy during Ramadan.
Sumac chicken and quinoa salad
By Adrian Bandyk, executive chef, Ghaf Kitchen
For chicken:
4 cornfed chicken breast, skin on
1 tbsp sumac
1 tsp sweet paprika powder
2 tsp flaked sea salt
¼ tsp black pepper, freshly ground
¼ tsp cinnamon powder
1 tsp fresh thyme, picked and chopped
2 tbsp good olive oil
For quinoa:
200g quinoa
1 tbsp preserved lemon skin, julienne
3 medium red onions, thinly sliced
100ml balsamic vinegar
¼ cup mint leaves, washed and picked
¼ cup parsley leaves, washed and picked
¼ cup coriander leaves, washed and picked
100g rocket leaves
2 tbsp toasted seeds (pumpkin seeds, sunflower seeds, fennel seeds, mustard seeds)
Flaked sea salt, freshly ground black pepper
Good olive oil
Method
1 In a mixing bowl, combine sumac, paprika, thyme, garlic, cinnamon, salt, black pepper and olive oil. Add the chicken and coat it into the spice mix. Leave to marinate for 2 hours.
2 Meanwhile, put quinoa into a pot with cold water and boil until tender according to cooking instructions.
3 Cook thinly sliced red onions in olive oil until caramelised, looking for golden brown colour, then add balsamic vinegar and cook until the liquid is completely evaporated. Let it cool down.
4 Heat frying pan on high heat, drain chicken from marinade and cook skin side down for 2 minutes, then turn over for another 2 minutes. Transfer into baking tray and roast in the oven at 180C for 10-12 minutes or until cooked thoroughly. Set aside for a few minutes to rest, then thinly slice it across the grain.
5 In a mixing bowl, mix cooked quinoa, balsamic onions, preserved lemon, herbs, rocket leaves, olive oil and season well. Divide salad into 4 plates and top with chicken. Drizzle over olive oil and sprinkle with toasted seeds.
sjohnson@thenational.ae
