Baked Chicken Breast with Sweet Potato & Quinoa

By Pierre Khodja

Chicken Breasts

4 Bare Bird chicken breast fillets

1.5 tbsp paprika

1 tbsp ground cumin

1/2 tsp cayenne pepper

3 garlic cloves, crushed

3 tbsp lemon juice

6 tbsp olive oil

Salt and pepper

100g butter

1 large brown onion, sliced

4 anchovy fillets, chopped

1/2 cup mixed olives

1/2 bunch dill, chopped

1/2 bunch mint, chopped

1/2 teaspoon chilli flakes

Quinoa

150g quinoa, cooked

1 cup diced sweet potato, roasted

1 bunch parsley, chopped

1 bunch mint, chopped

1/2 bunch coriander, chopped

Dressing

Seeds of 1 pomegranate

4 tablespoons olive oil

Juice of 2 lemons

1 tsp sumac

Salt and black pepper

Small pot of micro coriander

Make a paste with paprika, cumin, cayenne pepper, garlic, lemon juice, half the olive oil, salt and pepper, and rub into the chicken breast fillets. Leave to marinate for at least two hours.
Pre-heat oven to 200°C/400°F/gas 6.
In a large deep ovenproof pan, heat the butter and remaining olive oil and seal the chicken breasts until lightly browned. Remove from pan and place on a plate.
Using the same pan, add sliced onions , anchovies and cook until soft. Add olives, chilli, mint and dill. Add a cup of water, return the chicken breasts to the pan and place in the oven for 30 minutes or until chicken is thoroughly cooked.
Mix all the ingredients for the quinoa salad together in a large bowl. Make the dressing with the wet ingredients, add sumac and season with salt and black pepper.
Remove the chicken from the oven, transfer to a large serving plate and garnish with micro coriander.
Serve with the quinoa salad on the side.

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