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Dairy Free
Gluten Free

Berbere Chicken Breasts with Spiced Almonds

Warm Quinoa Salad with Chickpeas, Orange & Mint

Cooking time

30 minutes




800 /serving

The term Berbere refers to a group of North African people and their traditions. In tonight’s recipe, we’re exploring the aromas inspired by Berbere cuisine. Juicy chicken breasts are coated in a fenugreek, paprika, ginger and coriander spice blend. A warm salad of quinoa, grated carrot and chickpeas is enhanced with tangy slices of orange and fresh mint and drizzled in a citrus and white wine vinegar vinaigrette. A handful of crunchy spiced almond slivers crown the dish to deliver a burst of taste and texture.

We will send you:

  • 4 Chicken breasts
  • 200g Carrots
  • 1 Bunch of mint
  • 1 Orange
  • 190g Red & white quinoa
  • 45ml White wine vinegar
  • 540ml Chickpeas (canned)
  • 25g Sliced almonds
  • 18g Mild berbere spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajwain)

  • You will need:

    Medium pot
    Large pan (nonstick if possible)
    Olive oil
    Salt & pepper
    Total Fat
    37 g
    Saturated Fat
    5 g
    330 mg
    Total Carbs
    64 g
    9 g
    54 g
    13 g
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    Cook the quinoa
    In a medium pot, combine the quinoa, 2 cups of water, ¼ the spice blend and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Fluff with a fork and set aside in a warm spot.
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    Make the spiced almonds
    While the quinoa cooks, in a large pan (nonstick if possible), heat a drizzle of olive oil on medium-high. Add the almonds and toast, stirring frequently, 2 to 3 minutes, until golden brown. Transfer to a paper towel-lined plate and immediately season with ¼ of the remaining spice blend and S&P.
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    Cook the chicken
    In the same pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 7 to 10 minutes per side or until cooked through. Transfer to a cutting board and let rest for at least 5 minutes before thinly slicing against the grain.
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    Mise en place
    While the chicken cooks, drain and rinse the chickpeas. Peel and grate the carrots. Zest the orange. Cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and pith. Slice into rounds. Pick the mint leaves off the stems; roughly chop the leaves.
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    Make the vinaigrette & salad
    In a large bowl, combine the vinegar, as much of the orange zest as you’d like and 6 tbsp of olive oil; season with S&P to taste. Add the cooked quinoa, chickpeas, carrots and ½ the mint; toss to thoroughly combine. Season with S&P to taste and gently stir.
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    Plate your dish
    Divide the warm quinoa salad between your plates. Add the oranges slices and remaining mint. Top with the finished chicken. Garnish with the toasted almonds. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.