Chipotle Chicken on Herbed Quinoa with Charred Corn, Avocado & Feta
A hearty quinoa salad with deliciously tender and smoky flavoured chicken. This is the ideal salad for when the weather cools and you want something more substantial.
- Serves: 4-6 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 40 mins
Chicken & Corn
4 large boneless, skinless chicken breasts, flattened
a few shakes of your favourite braai spice
oil for frying
1 garlic clove, finely chopped
1-2 chipotle chillies, chopped
½ C (125 ml) tomato sauce
½ C (125 ml) apricot jam
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) soy sauce
salt and pepper
1 C (250 ml) mix red and white quinoa
olive oil for drizzling
½ small red onion, chopped
¼ C (60 ml) chopped flat leaf parsley
¼ C ( 60 ml) chives, chopped
braaied corn, kernels cut off the cob
100g feta, crumbled
1 avocado, peeled and sliced
Start a medium-sized fire so that the coals are ready to cook over when the rest of the prep is done.
Chicken & Corn
For the chicken, place the breasts between two pieces of baking paper and use a rolling pin to hit the chicken and flatten evenly. Don’t beat it, just flatten it slightly.
Add a splash of oil to a small sauce pot and fry the onion for a few minutes to soften. Add the garlic and chipotle chillies and fry for a minute until fragrant. Add the rest of the ingredients and mix well to combine. Simmer for 5 minutes on low, then remove from the heat and season to taste.
Add the quinoa, water and a few cracks of sea salt to a medium-sized pot and set it over medium-high heat. Bring to a boil, then turn the heat down to a simmer and cook uncovered for 15-20 minutes until the water has evaporated. Remove the pot from the heat and put the lid on and steam for a further 5 minutes.
While the quinoa is steaming, place the chicken and corn on the grill. Braai the chicken breasts over medium-hot coals for 2 minutes a side then baste and continue braaing for another 3 minutes per side, while flipping regularly and re-basting to build up a caramelised crust. Char the corn on all sides before removing from the grill. Remove from heat and let the chicken rest for at least 5 minutes before slicing.
While the chicken is resting, drizzle the quinoa with some olive oil then use a fork to fluff it up. Stir in the onion, parsley and chives and mix well to combine. Cut the corn off the corn and crumble in the feta. Transfer the quinoa to a serving platter and top with sliced chicken and avocado. Season to taste and serve.