Recipe Of The Week: Cumin Chicken With Spring Onion & Radish Raita

Recipe Of The Week: Cumin Chicken With Spring Onion & Radish Raita

Posted by May Simpkin | 28 July 2017 | Food & Drink
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This cumin spiced marinade locks in the aromatic flavours for a delicious and simple supper for family and friends, which can be cooked on the BBQ or oven-baked. Combining the fiery radishes with the delicate spring onions in a yoghurt raita for a perfect accompaniment that’s quick and easy to prepare.

For the cumin and lemon chicken marinade, you’ll need:

  • 3 large tbsp Natural Yoghurt
  • 2 tbsp ground Cumin
  • 2 cloves Garlic, crushed
  • Juice of a whole Lemon
  • Salt & Pepper

 

  • 4 large Chicken breasts, scored across the top or 8 medium chicken thighs
  • Olive Oil
  • 1 tsp Cumin seeds

For the yoghurt raita

  • 1 small bunch spring onions, finely sliced
  • 1 small bunch radishes, finely sliced
  • 1/2 a large tub of natural yoghurt
  • 5-6 large fresh mint leaves, finely chopped
  • Salt & Pepper

Here’s how…

Combine all the marinade ingredients in a large bowl and mix well.

Add the chicken breasts or thighs and ensure the meat is well coated with the marinade. Cover and put in the fridge for at least an hour but preferably 4-6 hours (or even overnight)

Heat the oven to 180 degrees.

Place chicken on a large non-stick baking sheet, using up any remaining marinade on the top to protect and retain moisture whilst cooking. Drizzle with a little olive oil and cook for 35-40 mins or until the chicken is cooked through. Take out, cover with foil and allow the chicken to rest whilst you made the yoghuniment.

Combine the yoghurt raita ingredients, except the fresh mint, in a small bowl. Set aside.

Toast the cumin seeds in a frying pan (without any oil) until you can smell the delicate cumin scent but taking care not to scorch the seeds. Set aside

To serve, place the chicken on the plate and sprinkle with a few toasted cumin seeds. Place 2-3 tablespoons of the yoghurt raita alongside and top with chopped mint. Serve with quinoa or brown rice.

Alternatives:

Any salad vegetable can be included in the yoghurt raita, for example; tomatoes, cucumber, red onion and mixed peppers

Any leftover chicken can be eaten the following day with a mixed salad and a homemade hummus.

Nutritional Nugget:

Radishes, a root vegetable, have a strong and fiery flavour and high in fibre and water, which means they can keep you fuller for longer without adding many calories to your meal. They are especially good for the liver where they act as a powerful detoxifier, where it will help to detoxify the blood, eliminate toxins and get rid of waste. For more on this underrated vegetable, CLICK HERE

May Simpkin is a BANT registered Nutritional Therapist with a Masters Science degree in Personalised Nutrition. She is an experienced clinician and Head of Wellbeing at Grace Belgravia, London., as well as Chair of the Continual Professional Committee at BANT, the British Association for Applied Nutrition and Nutritional Therapy . She is also registered with IFM, The Institute for Functional Medicine and a member of the RSM, The Royal Society of Medicine.

For more recipes visit: www.maysimpkin.com
Instagram: @maysimpkinnutrition 
Twitter: @MaySimpkin
Facebook: @MaySimpkinNutrition

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May Simpkin
About The Author

May Simpkin

Qualified nutritionist May is passionate about the benefits of a healthy diet and lifestyle. Her no-nonsense approach focuses on realistic, practical and achievable advice to improve health and wellbeing.

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