Chicken Marinated in Curry and Quinoa with Herbs

Préparation

15min

Cooking

20min

Difficulty

Cost

For 4 people

4 chicken breasts

4 branches rosemary

Salt

Freshly milled pepper

Marinade: 2 cloves garlic, minced

50 g fresh ginger, minced

1 red pepper, minced (optional)

2 tbsp olive oil

the juice of 1 lemon

1 tbsp curry

Quinoa with herbs: 250 g quinoa

10 sprigs coriander, chopped finely

3 branches basil, chopped finely

2 branches mint, chopped finely

2 tbsp olive oil

One hour before: cut the chicken fillets into bite-sized cubes.

Mix all of the marinade ingredients together well.

Place the chicken cubes in a dish and cover with the marinade, mixing well to ensure each piece of meat is covered.

Cover with plastic wrap and let sit for 1 hour.

Prepare the quinoa: rinse the quinoa well, drain and place in saucepan in twice its volume of cold salted water.

Bring the water to a boil.

Once boiling, reduce the heat, cover and cook for 12 min.

Remove from heat and allow the quinoa to swell up, covered, for 5 min.

Drain and mix with the chopped herbs and olive oil, and season to taste.

In a frying pan or sautée pan, brown and cook the chicken cubes for 20 min, turning them regularly.

Set aside to cool, then string them onto the rosemary branches (or wooden skewers), lay them in a baking dish, and set aside in a warm oven.

Serve the chicken skewers alongside the quinoa with herbs.

Perfect wine pairing

More about this grape variety

Sauvignon Blanc de France

Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.