Chicken Quinoa Bowl

Succulent roasted chicken thighs, marinated in our signature Afghan Masala, rest atop a bed of fluffy quinoa, perfectly complemented by a vibrant Afghan salota. Finished with a tangy yogurt and pomegranate dressing, this bowl is a delicious journey through the vibrant tastes of Afghan cuisine.

Servings

6

Prep Time

15 Min

Cook Time

40 Min

Ingredients

4 boneless, skinless chicken thighs

2 tbsp Noshejan Afghan Masala

Olive oil

1 cup + 2 tbsp plain Greek yogurt

2 cups uncooked quinoa

1 cup diced tomatoes

1 shallot, halved & sliced

1 jalapeño, seeded and finely diced

1/4 cup diced cilantro + more for garnish

1 cup chopped cucumber

Juice of one lime

2 tbsp pomegranate molasses

1 tsp ginger paste

Instructions

Preheat oven to 425°.

Combine the chicken, Noshejan Afghan Masala, olive oil, and 2 tbsp yogurt in a mixing bowl. Mix well until completely combined and the chicken is evenly coated.

Bake the chicken for 40 minutes, until the internal temperature is 165°. Set aside and allow to cool.

Cook quinoa according to package instructions. Set aside.

Combine the tomatoes, shallot, jalapeño, cilantro, cucumber, and lime juice in a mixing bowl. Mix well and set aside.

In a mixing bowl, combine 1 cup yogurt, pomegranate molasses, ginger & 1 tbsp olive oil. Mix well and set aside.

Divide the quinoa between six bowls.

Evenly add remaining ingredients to each bowl.