Warm Tamarind Paprika Chicken Bowl with Toasted Quinoa, Warm Apple Slaw, and Creamy Tahini Lime Dressing

Instructions

1. 1

   1. In a medium saucepan, toast the quinoa over medium heat for 2 minutes, stirring constantly. Add 480 ml (2 cups) water and 1/2 teaspoon salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

2. 2

   2. While the quinoa cooks, combine the chicken, tamarind paste, honey, sweet paprika, cumin, half of the minced garlic, 1 tablespoon olive oil, the juice of 1 lime, 1/2 teaspoon salt, and black pepper in a large bowl. Let stand for 10 minutes.

3. 3

   3. In a small bowl, make the dressing by mixing the tahini, plain yogurt, the juice of the other lime, 2 to 3 tablespoons water, a little lime zest, and a pinch of salt until creamy and pourable.

4. 4

   4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the red onion and sauté for 2 minutes. Add the green cabbage, apple, and remaining garlic. Cook for 4 to 5 minutes, stirring, until the cabbage softens slightly but still keeps some texture. Season with a pinch of salt. Remove and keep warm.

5. 5

   5. In the same skillet, add the remaining tablespoon of olive oil and cook the marinated chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly glazed. If using a thermometer, the thickest part of the chicken should reach 165°F/74°C.

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   6. To serve, divide the quinoa among 4 bowls. Top with the chicken, the warm cabbage-apple mixture, and drizzle with the tahini lime dressing.

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   7. Finish each serving with chopped parsley and toasted sunflower seeds. Serve immediately while warm.