Chicken and Quinoa Pilaf

Moroccan Chicken and Quinoa Pilaf

Moroccan Chicken and Quinoa Pilaf
Serves 4
Write a review
  1. 1 tablespoon olive oil
  2. 1 onion diced
  3. 1 clove garlic finely diced
  4. 1 sachet of Rockin’ Moroccan Medley Gourmet Blend
  5. 400g chicken breast or thigh fillets cut into cubes
  6. 2 tomatoes diced
  7. 1 red capsicum cut into 2cm diced
  8. ½ cup snow-peas
  9. ½ cup broccoli
  10. ½ cup carrot
  11. 2 cups chicken stock
  12. 1 cup quinoa rinsed well and drained
  13. 1 lemon cut in half
  14. Slivered almonds
  15. Natural yogurt to serve
  1. Heat oil in a large saucepan on medium heat. Sauté the onion and garlic for 5 minutes.
  2. Add the Rockin’ Moroccan Medley plus 1-2 tablespoons of the stock and sauté for a further 2 minutes until the spices become fragrant. Keep stirring to ensure it does not stick to the bottom.
  3. Add cubed chicken and stir to coat with spices, cook to brown for 2-3 minutes. Add tomato, capsicum, snow-peas, broccoli and carrot, sauté for a further 5-7 minutes allowing or until the tomato begins to soften.
  4. Finally add the stock and quinoa and bring to the boil. Reduce the heat, cover and allow to simmer, stirring occasionally, for about 25 minutes. Fluff with a fork and divide between bowls.
  5. Finally garnish each bowl with a squeeze of lemon juice and a handful of slivered almonds and a dollop of yogurt.
The Spice Trading Company