- 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
- Deep frying pan or wok
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.
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.
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.
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.
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.
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.
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.
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.