May Simpkin is a qualified UK-registered Nutritional Therapist and a real woman with a busy family life. She teaches a simple, no-nonsense approach to healthy eating, backed up with expert qualified recommendations. Easy, practical, achievable food.
May runs health retreats at her chateau, Chateau de la Vigne, in the Loire, France.
Cumin and Lemon Chicken with a Quinoa Salad and Radish Raita
This cumin and lemon chicken marinade locks in the fabulous flavours of the spices and once you’ve combined the ingredients for the marinade, the time-consuming part is done, so it’s a very quick meal to put together! The fiery radishes along with the delicately flavoured quinoa salad work perfectly as an accompaniment to this aromatic chicken dish. It’s a beautiful meal to serve and you’ll love the tangy and slight sweetness of the pomegranate sees with each mouthful!
To make this Cumin and Lemon Chicken…..
- 4 large chicken breasts, scored across the top or 8 medium chicken thighs
- Olive oil for drizzling
- 1 tsp cumin seeds
For the cumin and lemon chicken marinade, you’ll need:
- 3 large tbsp natural yoghurt (preferably Greek)
- 2 tsp ground cumin
- 1 tsp turmeric
- 2 cloves garlic, crushed
- Juice of a ½ lemon
- Salt & Pepper
- 200g quinoa
- 1 small bunch fresh coriander, finely sliced
- 1 small bunch spring onions, finely sliced
- ½ pomegranate, seeds removed (substitute with dried cranberries or raisins if not available)
- 4 tbsp olive oil
- 2 tbsp lemon juice
- Salt & pepper
For the Yoghurt Raita
- 1 small bunch radishes, finely sliced
- 1/2 a large tub of natural yoghurt
- 1/2 garlic clove, crushed (optional)
- 5-6 large fresh mint leaves, finely chopped
- Salt & pepper
Combine all the marinade ingredients in a large bowl and mix well.
Add the chicken breasts or thighs and ensure the meat is well coated with the marinade. Cover and put in the fridge, preferably for at least an hour but ideally around 4-6 hours (or even overnight)
Heat the oven to 180 degrees.
Place chicken on a large non-stick baking sheet, using up any remaining marinade on the top to protect and retain moisture whilst cooking. Drizzle with a little olive oil and cook for 35-40 mins or until the chicken is cooked through. Take out, cover with foil and allow the chicken to rest whilst you made the yoghurt raita accompaniment.
Meanwhile, cook the quinoa; place in a pan and cover with water until around 1cm above the quinoa. Bring to the boil and reduce heat immediately and allow to cook, covered for 20mins. The quinoa is cooked once each grain has opened and a “tail” appears. Once cooked, remove from the heat, fluff it up and transfer to a serving bowl, where it can cook slowly.
Now combine the yoghurt raita ingredients, except the fresh mint, in a small bowl. Set aside.
Once the quinoa has cooled, add in the remaining ingredients. Toss well to combine.
Toast the cumin seeds in a frying pan (without any oil) until you can smell the delicate cumin scent but taking care not to scorch the seeds. Set aside
To serve, cut the chicken into thick slices and serve sprinkled with a few toasted cumin seeds. Place 2-3 tablespoons of the radish raita alongside and top with chopped mint. Serve with quinoa salad
This salad works very well with brown rice as an alternative grain to quinoa.
Any salad vegetable can be included in the yoghurt raita, for example; tomatoes, cucumber, red onion and mixed peppers
Any leftover chicken can be eaten the following day with a mixed salad and a homemade hummous
To find out about May Simpkin’s online community “The New Healthy” all about ongoing support to find the confidence you need to live your healthiest life click here