Blackened Chicken Quinoa Bowl
Ingredients
Blackened chicken
- 2 Skin-on Chicken Thighs, boneless
- 0.5 tbsp Cornflour
- Dried Spices: 1 tsp Paprika, 1 tsp Chilli Flakes, 1 tsp Oregano, 1 tsp Cumin, 1 tsp Sugar, Pinch of Sea Salt
- 2 tbsp Oil (with a high-smoking point, we used Rapeseed)
Mango bean salsa
- 100g Black Beans, drained
- Half Mango, small diced
- 2 Spring Onions, finely chopped
- Handful of Fresh Coriander, chopped
- 1 Jalapeño, finely diced
- 1 tbsp Extra Virgin Olive Oil (EVOO)
- 1 tsp Tajin
- Half Lime, juiced
Additional components
- 1 @Merchantgourmet Red & White Quinoa Pouch
- 1 Avocado, sliced
- Sour Cream
Preparation
Pat the chicken dry thoroughly with kitchen paper. Toss in cornflour and shake off excess. Rub with dried spices and 1 tbsp oil. Cover and refrigerate for 30 minutes or overnight.
When you’re ready to cook, heat remaining 1 tbsp oil in a heavy-based pan over a medium-high heat. Add chicken, skin-side down, and leave for around 5-6 minutes until the skin naturally comes away from the pan and deepens in colour. Turn over to cook on the flesh-side until internal temperature reaches 74C. Rest for 5 minutes before slicing.
Meanwhile, in a bowl, mix salsa ingredients together. Taste and adjust seasoning accordingly.
Tear your @Merchantgourmet Red & White Quinoa pouch and microwave for 2 minutes.
Serve up your bowl with the Red & White Quinoa, salsa, avocado, chicken and finish with a dollop of sour cream.
