I'm not usually a fan of fusion cuisine - lemongrass-scented kneidlach, anyone? However, I have stumbled across a form of fusion that does work, particularly at this time of year. I love the Moroccan idea of couscous studded with meats and vegetables. But I've never been that sure about the couscous itself, which has a sawdusty quality to it.
Not so quinoa - a South American grain, now readily available in all supermarkets and health food shops which has a delicious, nutty flavour and is highly nutritious into the bargain. Chicken, roasted vegetables and quinoa works perfectly - a perfect marriage of Peru and Morocco - with some Greek flavouring thrown in for good measure in the form of a lemon and oregano marinade for the chicken. You can choose from a variety of roasted vegetables but I like the combination of onion, pepper, fennel and cherry tomato.
This recipe, which serves four, also works beautifully with lamb. You could also serve the vegetables and quinoa as an accompaniment to fish or steak. For a vegetarian version add cubed feta cheese to the vegetable and quinoa mix.
This dish is equally delicious served cold. 1 large onion 250g cherry tomatoes 2 red/orange peppers 1 bulb fennel 1kg boned chicken thighs 140g quinoa 50g pine nuts toasted 2tsp dried oregano 1 lemon Vegetable oil To garnish: 1 tbsp chopped parsley Salt and black pepper ● An hour before cooking, marinate the chicken pieces in lemon and oregano and refrigerate. Dried oregano is favoured by the Greeks.