This is a conversion for a recipe that was shown on My Kitchen Rules by Cathy and Anna. I have put it in our blog so that I don't lose what I did to make it. Definitely well worth the effort (what little effort it took) this was a fabulous dinner enjoyed by everyone. Eb x
- 2 tbs cumin seeds
- 2 tbs coriander seeds
- 4 tsp sweet paprika
- 4 tsp sea salt
- 2 tsp black pepper
- 1/4 tsp cayenne pepper add more if you can handle it
- 2 large pinches of saffron threads
Add cumin seeds and coriander seeds to the bowl and dry roast for 5 minutes at Varoma speed 1. Add all remaining ingredients and blitz on Speed 10 for approximately 30 seconds (until all spices are ground). Add 30-50g olive oil and mix on Speed 3 for 20 seconds or until all mixed through.
I used a whole chicken so I rubbed this mix all over the outside and under the skin on the breast. Leave the chicken to marinade for as long as you can. I put mine in a large snap lock bag and left in the fridge for approx. 5 hours.
Clean the bowl and make the Coriander Dressing.
When ready to cook the chicken, I placed the it on baking paper in the Varoma and with 1lt of water in the bowl I cook it for 60 minutes on Speed 3. Note: You can cook the quinoa in the basket for the first 20 minutes of this. Only use 800g of water but then top up with boiling water when quinoa is finished. Set the timer for 20 minutes then reset for a further 40 minutes to avoid over cooking the quinoa. Place quinoa in thermoserver.
I then cooked the chicken in the oven at 180deg for approx. 15 minutes until the skin had turned golden.
- 2 eschallots, chopped
- juice of 1 lemon
- 1 tsp ground cumin
- 250g Greek style yoghurt, strained
- ½ tsp chilli flakes
- 1 cup chopped mint
- 1 cup chopped coriander
- Good pinch salt and pepper
Add cumin to the bowl and dry roast for 5 minutes at Varoma Speed 1. Add eschallots and chop on Speed 7 for 5 seconds. Scrape down sides and repeat until well blended.
Add lemon, herbs and chilli and chop on Speed 7 for 5 seconds. Scrape down the sides.
Add seasoning and yoghurt and mix on Speed 4 for 10 seconds. Set Aside.
Quinoa, Carrot and Cumin Salad
- 12 baby carrots, trimmed
- 400g can chickpeas, drained
- 60ml olive oil
- 2 tbs lemon juice
- 1 cup quinoa
- 30g pine nuts, toasted
- Salt and pepper to taste
Rinse your quinoa and add to Thermomix basket. Add 800g water to the bowl and cook for 20 minutes at Varoma Speed 4. Note: This can be done with the chicken as per above.
Toss the carrots and chickpeas in olive oil and salt/pepper. Bake in the oven at 180deg for approximately 20-30 minutes. Until tender but not overcooked.
Add all ingredients together and toss. Mix in the dressing just prior to serving.