RECIPES
Peri peri chicken with quinoa salad
By
30 minutes, plus marinating time
Preparation Time
40 minutes
Cooking Time
6 serves
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INGREDIENTS

Peri peri chicken marinade

12 small red chillies, seeds removed
and sliced
3 garlic cloves, roughly chopped
2 tbsp olive oil
1 lime, juiced
½ tsp salt flakes
¼ tsp cracked black pepper
2 tsp sweet smoked paprika
2 tbsp red wine vinegar
2 tsp Worcestershire sauce

Quinoa salad

2 tbsp olive oil
3 garlic cloves, crushed
1 jalapeño chilli, minced
2 cups mixed coloured quinoa, rinsed
2 cups vegetable stock
1 tsp cumin
½ tsp chilli powder
2 tsp salt flakes
½ tsp cracked black pepper
2 medium sweetcorn cobs,
kernels stripped
1 x 425 g tin black beans, drained
and rinsed
2 medium avocados, cubed
250 g cherry tomatoes, quartered
1 large red capsicum, diced
½ medium red onion, finely diced
2 limes, juiced
½ cup fresh coriander, chopped

To serve

Fresh coriander
Lime wedges
Sour cream (optional)

Miele accessories

DGG3 – Unperforated steam container

METHOD

Peri peri chicken

1. Prepare the peri peri marinade by adding the ingredients into a food processor. Process until well combined.
2. Place the chicken in a glass or ceramic dish. Pour the marinade over the chicken, cover and marinate in the refrigerator for up to 4 hours.

Quinoa salad

1. Place oil, garlic, jalapeño chilli, quinoa, stock, cumin, chilli powder, salt and pepper into a large unperforated steam container. Place into the steam oven and Steam at 100°C for 17 minutes.
2. Add the corn kernels to the container and steam for a further 3 minutes.
3. Add the black beans to the container and steam for a further 3 minutes.
4. Remove the quinoa and stand for 5 minutes before adding avocado, cherry tomatoes, capsicum, onion, lime juice and coriander. Mix to combine.

To serve

1. Place the peri peri chicken into an unperforated steam container and Steam at 85˚C for 15 minutes.
2. In a frying pan over high heat, induction setting 8, sear the chicken until browned on all sides. Rest for 5 minutes.
3. Thickly slice the chicken breast and serve on a platter alongside the quinoa salad.
4. Garnish with fresh coriander and lime wedges. Serve with sour cream (optional).

Hints and tips

• Cooking time of chicken may vary depending on thickness.
• 1 average sized lime should yield approximately 2 tbsp when juiced.
• If unavailable, replace fresh jalapeños with preserved ones, approximately 10 slices to replace 1 whole jalapeño.
• This recipe is of mild heat, if you prefer hot and spicy, add additional jalapeños and chilli powder to taste.

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1 Session selected

  • Pre-purchase demonstration

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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