- A 250g pack of diced chicken leg
- A 35g bag of peanuts
- A 200g bag of kale
- 1 lemon
- 1 chilli
- 1 red onion
- A 150g bag of quinoa
- A 50g sachet of tamari
- A thumb of ginger
- 2 garlic cloves
- 1 tbsp + 1 tsp olive oil
- Sea salt and freshly ground pepper
- 3 tbsp cold water
- Pestle and mortar
- Baking tray
- A couple of bowls
- Sieve
- Pan
- Deep frying pan or wok
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Roughly crush the peanuts in a pestle and mortar (see our tip) and scatter onto a baking tray. Remove and discard the tough stalks from the kale. Shred the leaves. Add half the kale leaves to the peanuts. Toss with 1 tsp oil and a little seasoning. Roast for 8 mins till crisp.
- 2.
Zest the lemon and tip into a bowl. Peel and grate the ginger and garlic. Finely chop the chilli, flicking out the seeds for a milder kick. Add the ginger, garlic and chilli to the bowl.
- 3.
Thinly slice the red onion and add to a separate bowl. Squeeze over the lemon juice and add a pinch of salt. Mix and set aside to marinate.
- 4.
Rinse the quinoa for 2 mins under cold water, then drain and tip into a pan. Cover with cold water by 1 cm. Bring to the boil, then turn down the heat. Gently simmer for 15-20 mins till tender.
- 5.
Warm 1 tbsp oil in a deep frying pan or wok over a medium-high heat. Fry the chicken for 6-8 mins, stirring occasionally, till golden.
- 6.
Stir the lemon zest, ginger, garlic and chilli into the chicken. Cook for 1 min, then add the tamari. Tip in the reserved kale leaves and 3 tbsp water. Stir fry for another 2 mins till the chicken is cooked through and the kale is crisp.
- 7.
Scatter the quinoa onto each plate and top with the chicken and kale. Add some of the pickled onion and finish with a sprinkle of the roasted peanuts.
- Tip
Crush it real good
If you don’t have a pestle and mortar, a rolling pin is your best friend. Tip the nuts into a sandwich bag or wrap in a tea towel, then whack with the pin to the desired texture.