Crossfit Metal Therapy Recipe Of The Week Moroccan BBQ Chicken with Roasted Vegetables Quinoa Salad Ingredients: 4 Serves 4 Skinless Chicken thighs (buy it with the skins and bones much cheaper you can also use the scraps to make stock) 1 Cup quinoa rinsed and drained 1 Medium Eggplant 1 Large Zucchini 1 Medium Red Capsicum 1 Medium Yellow Capsicum 1 Dried Chilli (Optional) 2 Tbsp Honey 2 Tbsp EVOO 1 Orange (Juice + Zest) 1 Lemon (juice) 2 tsp sweet Paprika 1 Tbsp Moroccan Spice Mix ( you can buy the mix or DIY) Coriander Salt Pepper Moroccan Spice Mix Ingredients: 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 1/2 teaspoons allspice 2 1/2 teaspoons ground ginger 1 1/4 teaspoons cayenne pepper 1 1/4 teaspoons cinnamon Method: QUINOA SALAD Preheat oven to 220C/200C fan-forced. Place the vegetables previously cut into small cubes in a bowl, add oil and seasoning. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender. Meanwhile, place quinoa and 2 cups cold water and a good pinch of salt in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed. Once cooked spread the quinoa on a tray and let it cool done slightly than place in a bowl. Add the roasted vegetables, lemon juice, orange juice and coriander. Season with salt and pepper. Toss gently to combine. BBQ CHICKEN Finely grate the orange zest into a bowl. Crumble in the dried chilli. Add the Moroccan seasoning, sweet paprika, honey and a splash of olive oil. Season with a small pinch each of the salt and pepper and mix well. Add the chicken thighs to the bowl and turn them over in the marinade so theyre well coated, cover with plastic wrap and leave to sit for 5 to 10 minutes or until the grill is ready Place on the BBQ and cook for about 4 min on each side… Serve and enjoy.
Posted on: Wed, 15 Oct 2014 01:38:02 +0000