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Cumin chicken with quinoa salad
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| Serving size: Serves 6 | |
| Cooking time, Less than 60 minutes | |
| Ingredients | |
| 6 | chicken thighs, skin on, bone in |
| Cumin rub | |
| 1/3 cup (30g) | cumin seeds |
| 2 tablespoons | dried oregano |
| 2 teaspoons | black peppercorns |
| Quinoa salad | |
| 1 teaspoon | olive oil or vegetable oil, plus 2 tablespoons extra |
| 1½ cup (300g) | quinoa |
| 6 | green onions, chopped |
| ¾ cup (90g) | chopped pecan nuts |
| ¼ cup (60ml) | balsamic vinegar |
| ¼ cup | shredded basil leaves |
| ½ teaspoon | sugar |
| ½ teaspoon | coarse salt |
| 2 tablespoons | olive oil |
Method
Heat barbecue to medium.
To make cumin rub, place all ingredients, except oil, in a frying pan. Toast over medium heat for 2 minutes, or until fragrant. Crush to a powder in a mortar; stir in oil. Rub all over chicken. Barbecue for 15 minutes, turning once, or until cooked through.
To make quinoa salad, heat 1 teaspoon oil in a pan over moderate heat, add quinoa and stir for 1 minute. Add 2 cups water; bring to the boil. Cover and simmer for 15 minutes. Transfer to a large bowl and cool.
Add green onions, pecans, balsamic, remaining oil, basil and salt to taste. Toss well. Serve at room temperature (but you may refrigerate the salad until ready to eat).
Arrange chicken on a platter with quinoa salad, or place salad in a large bowl.
Wine choice: 2006 De Bortoli Yarra Valley Pinot Noir Rose ($22). Its subtle but assured red berry flavour and lithe structure will handle the spice.
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