All Kale Quinoa Chicken
Clock Image
Prep: 20 mins
Cook: 30 mins
Long live the chicken. This stunning supper is all about texture, from the succulent chicken to the quick-pickled onion and crispy nuts and kale. Something well worth heralding.
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651 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • 1 tbsp + 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • 3 tbsp cold water
You'll need
  • Pestle and mortar
  • Baking tray
  • A couple of bowls
  • Sieve
  • Pan
  • Deep frying pan or wok
Step by step this way
  • 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.

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