Crispy Cajun chicken with a nectarine salsa
Serves 4
Ingredients
8 chicken thighs - bone in skin on
1/4 cup Cajun spice
3 garlic cloves - diced
Squeezy honey
1 cup quinoa
2 cups chicken stock
1 cup peas
2 cups baby spinach - roughly chopped
Salsa:
2 nectarines - diced
1/4 red onion - finely diced
1 cup coriander - roughly chopped
Juice of one lemon or 2 limes
1 tbsp extra virgin olive oil
Instructions
Pre heat the oven to 200 fan bake.
Cook the quinoa with the stock until nice and fluffy.
Mix the Cajun spice over the chicken, place it onto a baking tray, squeeze the honey over the top. Sprinkle the chopped garlic evening and season with salt & pepper.
Bake for 40-45 minutes or until cooked.
When the quinoa is cooked, mind in the spinach and peas, stir and set aside.
Mix the salsa ingredients together. Season and set aside.
Place the quinoa onto a large serving platter, place the chicken on top and drizzle the cooking juices from the baking tray over the chicken then top with the beautiful nectarine salsa.
Notes: add some chunky cucumber to the salsa if you like
