Garlic Lime Chicken
1 pound (450g) chicken tenders (or skinless, boneless chicken breast cut into strips)
Juice of one lime
3 cloves garlic, minced
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
1 teaspoon coriander seeds
1 tablespoon crushed cashews
1 tablespoon extra virgin olive oil, plus extra, to serve
Salt and cracked black pepper
1 cup (200g) quinoa, cooked
1/2 cup cilantro leaves, chopped
1/2 cup flat-leaf parsley leaves, chopped
2 scallions, thinly sliced
Grind all the spices (cumin, fennel, sesame, coriander seeds, and cashew) in a grinder or mortar. Place the lime juice, minced garlic, spice mix, olive oil, salt, and pepper in a bowl and mix to combine.
Place the chicken, in a large salad bowl. Rub the marinade over the chicken and let sit for 15-20 minutes. Drain from the marinade and stir-fry the chicken tenders in a hot skillet until golden and cooked through. Add the marinade at the end of cooking and cook for 2-5 minutes more; make sure you don’t burn the spices of the marinade, you just want them slightly caramelized.
While the chicken is cooking, place the cooked quinoa, cilantro, parsley, and scallion in a bowl and toss to combine.
Serve the chicken with the herbed quinoa, sprinkle with extra sesame seeds and drizzle with extra oil to serve.