Chicken with Quinoa, Almonds & Burnt Butter
This Chicken with Quinoa, Almonds & Burnt Butter is a nourishing, mindful, one pan dish, that swaps in some organic produce in a way that makes it go further.
Ingredients
Directions
- 1
Preheat an oven to 220C.
- 2
Marinate the chicken with the olive oil, italian herbs, salt and pepper. Tie the legs together and place the chicken into a roasting dish, cooking in the oven for 25 minutes.
- 3
Remove the chicken from the dish and return the dish to a medium heat.
- 4
Add the onion, garlic, a pinch of salt and cook to soften the onion. Add the kale, quinoa, stock and chickpeas, bring to a simmer and season well.
- 5
Return the chicken to the tray, cover with foil and roast for 40 minutes.
- 6
Meanwhile place butter into a small saucepan and cook over a medium heat until foaming. Add the almonds and continue to cook, stirring until the butter is golden. Remove from the heat and add the lemon juice, seasoning to taste.
- 7
Serve the chicken with the coriander stirred through the quinoa and buttered almonds spooned over.
