Ingredients:

For the chicken marinade:
4 chicken thighs (boneless, skinless)
1½ tbsp Greek yogurt
1 tsp tomato purée
1 tsp smoked paprika
1 tsp ground cumin
½ tsp turmeric
½ tsp garlic powder
Juice of ½ lemon
2 tbsp honey
Salt and black pepper, to taste

For the quinoa:
100g quinoa, rinsed
350ml Freja Rich Chicken Cooking Bone Broth

Toppings:
50g cucumber, diced
Seeds from 1x Pomegranate
50g cherry tomatoes, halved or chopped
2 tbsp fresh parsley, chopped
4 tbsp pickled red onions
TOSS Sweet Tahini Chick Dressing
Lemon wedges, to serve

Method

1. Add the chicken thighs to a large bowl. Spoon over the Greek yogurt, tomato purée, smoked paprika, cumin, turmeric, garlic powder, lemon juice, honey, salt, and pepper. Mix everything together really well with your hands so the chicken is fully coated in the marinade. Leave for at least 15 minutes, or overnight in the fridge for even more flavour.
2. When ready to cook, preheat the oven to 200°C/180°C fan/gas 6. Transfer the marinated chicken thighs to a lined baking tray or ovenproof dish. Roast for 20–25 minutes until cooked through and slightly caramelised around the edges. Remove from the oven and slice into strips.
3. Meanwhile, rinse the quinoa under cold water. In a small saucepan, bring the 350ml Freja Rich Chicken Cooking Bone Broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 12–15 minutes until the liquid is absorbed and the grains are tender. Fluff with a fork and keep warm.
4. While the chicken cooks, mix together the cucumber, cherry tomatoes, and chopped parsley.
5. Assemble the bowls by dividing the cooked quinoa between two bowls. Top with the sliced chicken, then scatter over the chopped salad and pickled onions.
6. Drizzle over TOSS Sweet Tahini Chick Dressing and serve with lemon wedges on the side.