Moroccan Chicken with Pomegranate Salad

Serves 2 large portions or 3-4 small lunches

Salad

50g Quinoa

1 small handful mint

2 large handfuls parsley

6cm cucumber

4 tbsp pomegranate seeds

2 tbsp flaked almonds

1 lemon

1/2 red onion

4 tbsp Extra Virgin Olive Oil

Chicken

2 tsp each of cumin, coriander and cinnamon

4cm ginger root

2 cloves of garlic

2 oranges (for zest)

2 birds eye chillis

4 tbsp full fat probiotic yoghurt

2 breasts of chicken

4 small good quality tomatoes

1/2 courgette

Salt and Pepper

1 tbsp olive oil

1.  Boil the kettle, heat one hob and preheat the grill
2. Put the quinoa and 600ml water in a small saucepan on the hob, bring up to the boil and simmer for 23 minutes until the water is absorbed.  In the last couple of minutes stir the quinoa to prevent burning.  Leave enough time after it is done for it to cool a little.
3. In a bowl place the cumin, coriander and cinnamon with a pinch each of salt and pepper.  Crush in the garlic.  Grate in the ginger.  Zest the oranges and finely chop the chills and add to the bowl.  Finally, add the yoghurt and mix well.
4. Cut each chicken breast in half lengthways and then into 3-4cm chunks.  Add to the yoghurt mix and stir to ensure everything is completely coated.
5. On a new chopping board, cut the courgette in half lengthways and into 1cm thick half moons.  Quarter the tomatoes.
6. Skewer the ingredients in the following sequence, courgette, chicken, tomato, chicken ending at tomato on each skewer.  If you run out of ingredients just ensure that 2 chicken pieces are not directly next to each other.  Leave a gap if needs be.
7. Place under the grill for 8 minutes each side.
8. Meanwhile, continue with the salad.  Finely chop the herbs and onion.  Cut the cucumber into 1cm slices and each slice into small cubes.
9. Toast the almonds in a dry pan over the hob until very light brown.
10. Add all the ingredients to a bowl reserving some almonds for a topping.
11. Add the cooled quinoa, juice of the lemon and extra virgin olive oil.
12. Stir well and serve with the chicken.  Sprinkle over the remaining almonds.