SW recipe: Caipirinha chicken with quinoa and orange salad

Serves 4 (chicken only) Ready in about 20 minutes, plus marinating


3 garlic cloves, crushed

35ml cachaca, or white rum

Zest and juice of 2 limes, plus extra wedges to serve

1 red chilli, deseeded and finely chopped

2 tbsp finely chopped fresh coriander leaves, plus sprigs to serve

750g chicken thighs and drumsticks, skin removed

180g dried quinoa (choose a mix of red and white for colour, if you like)

4 level tbsp Heinz Peri Peri Hot R Zingy sauce, to serve (optional)

For the salad:

400g fine green beans

4 blush oranges, or regular seedless oranges, peel and pith removed, sliced

2 small shallots, thinly sliced

410g can hearts of palm, drained and sliced (see note)



1 Put the garlic, cachaca, lime zest and juice, chilli and coriander in a shallow dish, season to taste and stir to combine. Add the chicken and toss to coat. Cover with cling film and chill for 1 hour, or overnight if you can

2 For the salad, boil the beans for 1-2 minutes, drain and rinse. Transfer to a bowl with the sliced oranges, shallots and hearts of palm.

3 Cook the quinoa according to the pack instructions. Meanwhile, preheat a griddle pan or barbecue to hot. Pat the chicken dry with kitchen paper and cook for 4-5 minutes on each side, or until lightly browned and cooked through.

4 Divide the quinoa, salad and chicken between 4 plates. Drizzle 1 level tbsp Heinz Peri Peri sauce over the chicken and scatter over coriander sprigs to serve.

Syns per serving:1 and 1/2* ‘Save 1/2 Syn if not using the Heinz Peri Peri sauce

COOK’S NOTE Hearts of palm are farmed across South America. They come from a young palm tree and taste similar to canned artichokes. You’ll find them in supermarkets

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