Carb Conscious Archives

Fish recipes

Libyan spicy fish

15 minutes

Moroccan recipes

Moroccan chicken tagine with preserved lemon and olives

1 hour

Tunisian tuna salad

30 minutes

Roasted ricotta with mushroom steaks and spring onions

15 minutes

Tofu recipes

Stir-fried asparagus and tofu on brown rice

10 minutes

Avocado recipes

Creamed avocado with yellow and red beetroot, squashed potato and watercress

15 minutes

Beetroot, strawberry and cherry salad with oregano dressing

Crunchy fresh cabbage and asparagus with a spicy dressing

Lamb recipes

Rolled leg of lamb with vegetable bake

45 minutes to 1 hour

Chilli recipes

Chicken with quinoa

20 minutes

Chicken with quinoa

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 20 minutes

Ingredients

8 portions free-range chicken
Maldon sea salt and freshly ground black pepper, to taste
Olive oil, to drizzle
4-6 fresh dates

For the sauce

2 T runny honey
½ cup chicken broth
Grated zest of 1 orange
½ cup freshly squeezed orange juice
¼ cup verjuice or dry white wine
1 clove garlic, crushed
Chopped coriander or Italian parsley, to serve
500 ML water
250 ml quinoa

Method

1. Preheat the oven to 200ºC.

2. Season and lightly oil the chicken. Arrange in a single layer in an oiled baking tin, skin side up. Tear the dates and tuck them beneath the chicken.

3. Combine the sauce ingredients, then pour over the sauce and bake, one shelf above the centre, for about 40 minutes, basting once or twice, until the chicken is nicely browned and tender.

4. To make the quinoa, combine the water and quinoa and boil until cooked, about 20 minutes.

Cook's note: Quinoa is rated as a superfood. It’s a complete protein, and very high in minerals. Often thought to be a grain, it is actually a seed. Not a quinoa fan? Couscous will work too.

Find more chicken recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Lamb chops in sticky tamarind

Crispy salmon with creamy, lemony avocado coleslaw

Libyan spicy fish

Moroccan chicken tagine with preserved lemon and olives

Tunisian tuna salad

Roasted ricotta with mushroom steaks and spring onions

Stir-fried asparagus and tofu on brown rice

Creamed avocado with yellow and red beetroot, squashed potato and watercress

Beetroot, strawberry and cherry salad with oregano dressing

Crunchy fresh cabbage and asparagus with a spicy dressing

Rolled leg of lamb with vegetable bake

Chicken with quinoa

Chicken with quinoa

Ingredients

Method