Sweet, smoky paprika meets the mellow richness of roasted chicken served with fresh tabbouleh.
Lovingly created by our in-house chefs.
Preheat the oven at 200C.
Bring a saucepan of slightly salted water to the boil.
Place the the quinoa in the pan, lower the heat and simmer gently until tender (10mins).
Finely chop the parsley, mint, red onion and tomatoes.
Juice the lemon and reserve the correct amount.
Thinly slice the spring onion.
In a bowl, mix together the oil, paprika chicken spices and brown sugar. Season with salt and pepper.
Brush the paprika spice mix over the chicken.
Drain the quinoa.
Place the chicken on a baking tray and place in the oven. Cook, turning once, until cooked through.
In a larger bowl, mix together the quinoa, tomatoes, herbs, spring onion and red onion.
Drizzle with the lemon juice.
Distribute the tabbouleh among serving plates.
Remove the chicken from the oven.
Thickly slice and arrange atop the tabbouleh.
Serve with yoghurt alongside the chicken and season with pepper.
It was good