Oven-roasted chicken pieces are coated in a glistening tamarind glaze, bringing a fruity flavour to the plate. Served with a coconut milk-infused quinoa, loaded with kale, plump edamame beans and some zesty lime juice. Garnished with delicate dots of sesame seeds and cashew nuts for crunch.
Tamarind Chicken & Coconut Quinoa
Tamarind Chicken & Coconut Quinoa
with edamame beans, carrot, cashew nuts, & sesame seeds
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Black Sesame Seeds
- Carrot
- Cashew Nuts
- Chicken
- Coconut Milk
- Edamame Beans
- Free-range Chicken Pieces
- Kale
- Lime Juice
- NOMU Oriental Rub
- Onion
- Onions
- Quinoa
- Tamarind Glaze
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the oven until golden, 25-30 minutes (shifting halfway). In the final 3-5 minutes, glaze with the tamarind glaze. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIES
Place a pot over medium heat with a drizzle of oil. When hot, fry the onion, and the Carrot until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes.
Quinoa
Add the Quinoa, the coconut milk, and a pinch of salt to the pot. Mix in 80ml [160ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat, mix in the spinach, the edamame beans, and the lime juice. Set aside to steam, about 5 minutes.
TOAST
While the Quinoa is on the go, place the nuts in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan.
DINNER IS READY
Make a bed of the Quinoa, top with the Chicken and any pan juices. Sprinkle over the sesame seeds and scatter over the nuts. Enjoy, Chef!
Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the oven until golden, 25-30 minutes (shifting halfway). In the final 3-5 minutes, glaze with the tamarind glaze. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIES
Place a pot over medium heat with a drizzle of oil. When hot, fry the onion, and the Carrot until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes.
Quinoa
Add the Quinoa, the coconut milk, and a pinch of salt to the pot. Mix in 80ml [160ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat, mix in the spinach, the edamame beans, and the lime juice. Set aside to steam, about 5 minutes.
TOAST
While the Quinoa is on the go, place the nuts in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan.
DINNER IS READY
Make a bed of the Quinoa, top with the Chicken and any pan juices. Sprinkle over the sesame seeds and scatter over the nuts. Enjoy, Chef!
Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the oven until golden, 30-35 minutes (shifting halfway). In the final 3-5 minutes, glaze with the tamarind glaze. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIES
Place a pot over medium heat with a drizzle of oil. When hot, fry the onion, and the Carrot until turning golden, 6-7 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes.
Quinoa
Add the Quinoa, the coconut milk, and a pinch of salt to the pot. Mix in 250ml [300ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat, mix in the spinach, the edamame beans, and the lime juice. Set aside to steam, about 5 minutes.
TOAST
While the Quinoa is on the go, place the nuts in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan.
DINNER IS READY
Make a bed of the Quinoa, top with the Chicken and any pan juices. Sprinkle over the sesame seeds and scatter over the nuts. Enjoy, Chef!
Chicken
Preheat the oven to 200°C. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the oven until golden, 30-35 minutes (shifting halfway). In the final 3-5 minutes, glaze with the tamarind glaze. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
VEGGIES
Place a pot over medium heat with a drizzle of oil. When hot, fry the onion, and the Carrot until turning golden, 6-7 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes.
Quinoa
Add the Quinoa, the coconut milk, and a pinch of salt to the pot. Mix in 250ml [300ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat, mix in the spinach, the edamame beans, and the lime juice. Set aside to steam, about 5 minutes.
TOAST
While the Quinoa is on the go, place the nuts in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan.
DINNER IS READY
Make a bed of the Quinoa, top with the Chicken and any pan juices. Sprinkle over the sesame seeds and scatter over the nuts. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Tamarind Chicken & Coconut Quinoa?
The preparation time for Tamarind Chicken & Coconut Quinoa with edamame beans, carrot, cashew nuts, & sesame seeds is between 25 and 45 minutes.
What is the total time required to make Tamarind Chicken & Coconut Quinoa with edamame beans, carrot, cashew nuts, & sesame seeds?
The total time required to make Tamarind Chicken & Coconut Quinoa with edamame beans, carrot, cashew nuts, & sesame seeds is between 45 and 65 minutes.
How many servings does Tamarind Chicken & Coconut Quinoa provide?
4 servings
What are the main ingredients in Tamarind Chicken & Coconut Quinoa?
Black Sesame Seeds, Carrot, Cashew Nuts, Chicken, Coconut Milk, Edamame Beans, Free-range Chicken Pieces, Kale, Lime Juice, NOMU Oriental Rub, Onion, Onions, Quinoa, Tamarind Glaze
What is the nutritional information of Tamarind Chicken & Coconut Quinoa?
Calories: 1177, Carbs: 100 grams, Fat: grams, Protein: 69.3 grams, Sugar: 27.1 grams, Salt: 728 grams
How do I prepare Tamarind Chicken & Coconut Quinoa?
DINNER IS READY: Make a bed of the quinoa, top with the chicken and any pan juices. Sprinkle over the sesame seeds and scatter over the nuts. Enjoy, Chef! TOAST: While the quinoa is on the go, place the nuts in a pan over medium heat. Toast until golden, 2-4 minutes (shifting occasionally). Remove from the pan. QUINOA: Add the quinoa, the coconut milk, and a pinch of salt to the pot. Mix in 80ml [160ml]|#7DA0D7 of water. Cover and bring to a boil. Reduce the heat and simmer until the tails have popped out, 20-25 minutes. Remove from the heat, mix in the spinach, the edamame beans, and the lime juice. Set aside to steam, about 5 minutes. VEGGIES: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion, and the carrot until turning golden, 5-6 minutes. Add the NOMU rub and fry until fragrant, 1-2 minutes. CHICKEN: Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and seasoning. Roast in the oven until golden, 25-30 minutes (shifting halfway). In the final 3-5 minutes, glaze with the tamarind glaze. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Tamarind Chicken & Coconut Quinoa?
Black Sesame Seeds, Carrot, Cashew Nuts, Chicken, Coconut Milk, Edamame Beans, Free-range Chicken Pieces, Kale, Lime Juice, NOMU Oriental Rub, Onion, Onions, Quinoa, Tamarind Glaze
How many calories does Tamarind Chicken & Coconut Quinoa have?
1177 calories
How much fat content does Tamarind Chicken & Coconut Quinoa have?
grams
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