CHICKEN KEBABS ON QUINOA

SERVES 8

Marinade:

1 clove of garlic

A sprig of thyme

Zest and 100ml lemon juice of 1 large lemon

200ml olive oil

50ml sweet chilli sauce

6 chicken breasts, cubed

1 red onion, cut in quarters

12 sundried tomatoes in oil, drained 8 kebab sticks

Quinoa:

125g quinoa

Salt and freshly ground black pepper 30ml (2 tbsp) olive oil

Juice of 1 lemon

¼ of a red onion, finely chopped

1 red pepper, de-seeded and finely diced 250ml (1 cup) whole-kernel corn ½ bunch of parsley, finely chopped

Mince the garlic, thyme and lemon zest, and add the rest of the marinade ingredients and mix well. Place chicken, onion and sundried tomatoes on kebab sticks and marinade for a few hours. Pan-fry the kebabs until cooked through and golden brown. Place the quinoa in a pan with a few pinches of salt and cover with 800ml water. Cover with a lid and simmer for 15 17 minutes. Remove from the heat, drain in a sieve, then place sieve on top of the hot pan and cover it with a clean tea towel. Leave to