Spiced Chicken Thigh Roulade with Quinoa and Curried Pumpkin



If you think nut butters are just for breakfast spreads, then you have to think again!

Our talented chef, Gen, whipped up a chicken dish for dinner topped with roasted pumpkin paste and almond butter! It’s out of this world!


Ingredients: (serves 4)

Spiced yogurt marinated chicken:
4 chicken thighs, boned and skin on
1/4 cup Greek yogurt
2 tbsp. almond butter (your choice)
2 tbsp. Thai red curry paste
1 tsp curry powder
Salt and pepper to taste

Quinoa filling:
1 cup cooked quinoa (1 quinoa: 2 water ratio)
1 tsp cinnamon
Large handful of raisins/ chopped apricots
1 bunch of cilantro
2 tbsp. of pine nuts, roasted
Juice and zest of a lime
Salt and pepper to taste

Curried pumpkin:
1 cup of roasted pumpkin
1 tbsp. almond butter
1-2 tbsp. Thai red curry paste
2 cloves of roasted garlic
Salt and pepper to taste
Milk to thin if desired

  1. For the chicken marinate in the mix of the rest of the ingredients for up to 3 days, flavors will penetrate and yogurt aids in tenderizing the meat.
  2. Mix quinoa filling together, roll chicken thigh with quinoa filling into a log tightly in cling film and set into fridge to set, these can be made ahead.
  3. Preheat oven to 200 degrees Celsius.
  4. Take out the chicken and place on a roasting rack, roast in the oven for 35-40 mins till golden brown and crispy.
  5. While the chicken is roasting place all the ingredients for the curried pumpkin in the blender and puree to a spreadable consistency.
  6. Taste and season.

Top the dish with a sprinkling of chopped cilantro and drizzle with reduced balsamic.

* Reduce balsamic vinegar by simmering it on low heat till syrupy consistency achieved, nice and slow takes about 15-20 mins.

The product is a flavorsome roast chicken with hints of nuttiness and creaminess from the almond butter, simply delectable and makes for a healthy high protein, low carb dinner option.

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