It might not look spectacular this dish but it was definitely a winner!

I’m a big fan of keeping things simple when it comes to flavour and this really proved that you don’t need to add too many spices to have a nice meal. Plus my partner cooked it, which is always a bonus!

Rub the chicken legs with some olive oil and salt and pepper and grill in the oven on a high temperature (200-220). Cook the quinoa as per instructions, but take it off a few minutes before ready. Fry pancetta and leave to the side, in the same pan add some olive oil and fry onion, celery and carrot with thyme and a bay leaf. Add the pancetta and quinoa (with the remaining water) and let it cook together nicely. Season and sprinkle some parsley on top. The quinoa can be swapped for lentils, if that’s preferable.

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