Berbere Spiced Chicken & Quinoa Salad

During lockdown I’ve been discovering things in my cupboards that I forgot I had. One of which is a packet of berbere spice mix. I had never heard of it but thanks to google I discovered that it is a traditional Ethiopian spice mix. The elements that make it vary but typically include: red chilli, fenugreek, ginger,, coriander, cardamom, all spice and cumin, along with several other lesser known spices. It is often used as a meat rub or to flavour stews. I decided to use it to flavour my chicken in this quinoa salad. The result is fairly spicy with quite strong flavours. I like it a lot. If you don’t have access to berbere spice then swap it for anything Moroccan, like harissa or ras al hanout. The pomegranate seeds add a nice pop of sweetness to the dish, while the radishes add crunch. If you prefer, you can swap the quinoa for rice.

Print Recipe
Berbere Spiced Chicken & Quinoa Salad
Prep Time 10 minutes
Cook Time 25 minutes
Prep Time 10 minutes
Cook Time 25 minutes
To Prepare:
  1. Firstly, slice the chicken in to bite sized pieces and pour over the spice rub. Massage the seasoning in to the chicken with your hands and then leave to one side until needed.
  2. Peel and slice the onion in to thin strips.
  3. Peel and crush the garlic.
  4. Add the onion and garlic to a large, lidded frying pan with the coconut oil.
  5. Weigh out the quinoa
  6. Make up the stock.
To Cook:
  1. Heat the frying pan over a medium heat and fry the onion and garlic for 5 minutes, stirring regularly.
  2. Tip in the chicken pieces and fry for a couple more minutes, stirring regularly.
  3. Pour in the quinoa and stir constantly for 30 seconds, then lower the heat right down.
  4. Pour in the chicken stock, give everything a quick stir, then cover and leave to simmer for 10 minutes.
  5. Meanwhile, top and tail the green beans and slice in to 3cm lengths.
  6. After 10 minutes, remove the lid, stir well and add in the green beans. Return the lid and leave for a further 5 minutes.
  7. Thinly slice the radishes and shred the coriander.
  8. Weigh out the pomegranate seeds and rocket.
  9. Once the 5 minutes are up, turn off the heat and leave the pan to sit with the lid still on for 5 minutes.
  10. Before serving, stir through the radishes, pomegranate seeds, rocket and coriander and season with the lemon juice.
  11. To serve, divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.

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