Indian Spiced Chicken Quinoa Pilaf
- 1 Tbs Olive Oil
- 6 chicken thigh fillets (500g), cut into approx 2cm pieces
- 1 brown onion chopped
- 2 garlic cloves, crushed
- 1 Tbs grated ginger
- 1 long fresh green chilli
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp black mustard seeds
- 1/2 tsp ground tumeric
- 2 cups (380g) quinoa (fav superfood at the moment yay!!!)
- 4 cups chicken stock
- 1 cup peas (frozen or shelled)
- 1/2 cup toasted chashews
- 1/2 cup chopped coriander
- Natural yogurt, to serve
Heat oil and add half the chicken and cook, turning occassionally until brown all over (approx 5mins). Transfer to bowl and repeat in another batch the remaining chicken.
Add onion to pan and cook, stirring until softens and begins to brown. Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and tumeric and cook, stirring, for 1 minute or until aromatic. Add quinoa, stock and chicken; bring to the boil. Reduce heat to low and cook, covered, for 20mins or until liquid is absorbed and quinoa is tender*. Remove from heat. Scatter peas over quinoa. Set aside, covered, for 5 mins. Add cashews and coriander; gently toss until just combined. Yogurt as an accompaniment if desired.
*Note: – quinoa will look like a clear type of grain with a worm inside (this is how my kids describe it). but essentially as long as it is tender it will be cooked and takes approx 20mins if boiled.
Quinoa is a favourite ‘it’ or ‘superfood’ at the moment, it really is packed with protein and it tastes good. However the ginger, cumin, coriander and tumeric are all contain healing properties particularly for the tummy so people who get upset tummies should try eating foods packed with these ingredients. For kids just leave out the chilli and serve it alongside or add dried chilli flakes to individual plates!