With all the superfoods that keep popping up, you can’t avoid hearing about the incredible nutritional benefits of chia seeds. They’ve stood the test of time and continue to be one of the most popular.
However, some if not most of us generally use this top superfood in puddings, smoothies and baked goods. If you’re looking for a savoury dish that infuses chia in it, look no further than this tasty linguine al limone with grilled chia chicken recipe. It will excite your senses.
Linguine al limone with grilled chia chicken recipe
¼ cup white chia seeds
½ cup purified water
450 g ground chicken
¾ cup rolled (old-fashioned) oats
350 g whole grain linguine
½ cup plus ¼ cup grated Parmigiano-Reggiano cheese
3 tbsp extra-virgin olive oil
¼ cup finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh oregano, or ½ teaspoon dried oregano
2 cloves garlic, peeled and minced
1 ½ tsp sea salt
1 tsp freshly ground black pepper
½ tsp red pepper flakes
¼ cup coarsely grated or minced red onion
¼ cup half-and-half
Juice and zest of 1 large lemon
2 tbsp thinly sliced or chopped fresh basil (optional)
1. In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes ¾ cup extra-thick chia gel)
2. Prepare an indoor or outdoor grill, or preheat the oven to 220°C.
3. In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, ¼ cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, ½ teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).
4. Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminium foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 80°C oven while preparing linguine.
5. Cook the linguine according to package directions. Drain the pasta, reserving 33/4 cup pasta cooking water.
6. Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Then, add the lemon juice and toss to combine. Add the remaining ½ cup of cheese, ½ teaspoon of salt, and ½ teaspoon of black pepper and toss to combine.
7. Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.
Credit: The Chia Cookbook by Janie Hoffman