- 8 each Boneless / skinless Chicken thighs
- 4 tbsp Olive oil
- 4 tbsp Chipotle paste
- 2 each Limes
For the salad
- 400g Quinoa (red is nice)
- 3 each Ripe Avocados
- 4 each Limes
- 500g Chorizo
- 1 tbsp Olive Oil
- 50g Baby Leaf spinach (washed)
- 8 each Spring Onions – sliced on the bias
- 30g fresh Coriander – chopped
- 1 tbsp White Balsamic Vinegar
- 8 tbsp Extra Virgin Olive Oil
- 3oog Sun blushed tomatoes
For the Lime Crème Fraiche
- 400g Crème Fraiche
- 2 each Limes Zest
Make slits on both sides of the chicken thighs with a sharp knife, rub with chipotle paste, olive oil, and Lime zest – cover, refrigerate for 2 hrs or overnight – bring to room temperature before cooking.
For the Salad – toast the quinoa in a dry frying pan for 2 mins, place into a saucepan, cover with water and bring to the boil, cover and simmer for 15 mins (set aside, drain any excess liquid off if necessary). Stone and quarter the avocado, remove the skin and dice into largish chunks, season with sea salt & milled pepper (to taste), squeeze over the juice of 2 limes, mix.
Heat a griddle pan to very hot, lay the chicken on top, turn after 2 mins and cook 2 mins more, reduce heat and cook for a further 4-5 mins until cooked through, set aside to rest for 5 mins, slice the chicken and keep warm on the griddle pan. Slice the chorizo into generous rounds, sauté in a pan, in olive oil for 4-5 mins – set aside.
Fluff up the quinoa with a fork and place into a large flat serving plate, gently mix in the chicken, Chorizo, baby spinach, spring onions, Coriander, Avocado, the juice of 2 limes, Balsamic vinegar, and the extra Virgin Olive Oil. Dot the tomatoes around amongst everything else.
Mix the crème Fraiche with the lime Zest and serve with the salad.