Peruvian food is really starting to get the recognition it deserves. The simple, but tasty, flavours in this dish are perfect summer fare for a family barbecue or a light Monday meal inspiration. Traditionally tabbouleh is made with bulgur wheat, but we love using quinoa in our tabbouleh. However, bulgur or couscous would work equally well with this recipe instead of the quinoa.

Serves 6

8 skinless chicken breasts

Salt

Pepper

For the marinade:

3 tablespoons olive oil

2 limes, juice only

4 garlic cloves, finely chopped

1 tablespoon paprika

1 tablespoon ground cumin

1 small bunch oregano, finely chopped

1 tablespoon sugar

For the lime yoghurt:

1 red chilli, finely chopped

100g fresh coriander, finely chopped

2 garlic cloves, finely chopped

125ml mayonnaise

70ml thick natural yoghurt

1 lime, juice only

2 tablespoons olive oil

For the tabbouleh:

2 litres water

250g quinoa

100g fresh parsley, finely chopped

80g fresh mint, finely chopped

1 cucumber, deseeded and diced

4 tomatoes, deseeded and diced

1 tablespoon pomegranate seeds

For the pomegranate dressing:

80ml pomegranate molasses

80ml white wine

1 garlic clove, crushed

 

1 Slice the chicken lengthways into 3-4 pieces and place in a large bowl.

2 To make the marinade, place all the ingredients with a tablespoon of salt and a teaspoon of black pepper in a bowl or jug and, using a hand blender, blitz to a fine paste.

3 Pour the marinade over the chicken and rub in well. Thread the chicken onto wooden skewers and place on a plate or tray. Cover with clingfilm and leave to marinate in the fridge for eight hours or overnight.

4 To make the lime yoghurt, place all the ingredients in a small jug or bowl. Using a hand blender, blitz to a fine sauce consistency. Cover and chill in the fridge for one hour.

5 For the tabbouleh, fill a large saucepan with 2 litres of water, add a large pinch of salt and bring to the boil. When the water is boiling, add the quinoa and cook for 9-10 minutes. Drain well and leave to cool.

6 When the quinoa is cool, mix in the parsley, mint, cucumber, tomatoes and pomegranate seeds.

7 To make the pomegranate dressing, mix together all the ingredients with a good pinch each of salt and pepper. Reserve for later use.

8 Preheat an oven to 170°C and place a griddle pan over a medium heat. In batches, place the skewers on the griddle pan and sear for 2-3 minutes on each side. Remove the skewers from the pan and place on a baking tray. Finish in the oven for 7-10 minutes. Repeat with the remaining skewers.

9 To serve, pour the dressing over the tabbouleh and mix well. Place on a plate and top with the cooked skewers. Drizzle with the lime yoghurt to finish.

TIP: If you can’t find pomegranate molasses, substitute it for the juice and seeds from one pomegranate

This recipe originally appeared in FOOD&WINE Magazine, September 2016

Recipe credit: The Three Qs, Greystones 

Photography credit: Harry Weir, assisted by Brian Clarke

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