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Spiced Moroccan Chicken with Quinoa – Living Gluten Free for Dummies

[hr]Living Gluten Free for Dummies has provided The Retiree with this great recipe to give readers a taste of what’s inside.[hr]

 Spiced Moroccan Chicken with Quinoa

If you love spices, just reading this easy recipe sets your tastebuds dancing with delight. Although it’s tasty, it’s not too hot, so give it a try.

Prep time: 20 minutes • Cooking time: 30 minutes • Servings: 6

Living Gluten-Free For Dummies 2E

  • 1 kg chicken fillets, either thigh or breast, cut into pieces
  • 1. teaspoons each ground cumin, paprika
  • 1 teaspoon each cinnamon, ground ginger
  • ½ teaspoon each ground coriander, saffron powder, salt flakes
  • ¼ teaspoon each turmeric, cayenne pepper, ground cloves
  • 1 garlic clove, crushed
  • Juice of 1 large lemon
  • 65 ml (. cup) olive oil
  • 100 ml (. cup) gluten-free
  • chicken stock
  • 1 cup quinoa (lightly rinsed)
  • 2 cups water or stock


  1. Preheat oven to 200°C.
  2. Place chicken pieces in a large ovenproof baking dish in a single layer.
  3. In a small bowl combine all the spices, salt, garlic, lemon juice and olive oil to make a paste. Rub chicken all over with paste and add chicken stock to baking dish.
  4. Bake for about 30 minutes, basting twice, or until cooked through.
  5. While the chicken is baking, prepare quinoa. Place quinoa and water or stock in a saucepan and cook for 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat, cover and allow to stand for 3 minutes, and then fluff up with a fork.
  6. Serve chicken on a bed of quinoa with a bowl of yoghurt flavoured with chopped fresh mint leaves.

Tip: Moroccan chicken makes wonderful finger food for a party. Cut the chicken into bite-sized pieces before cooking and reduce the cooking time to avoid overcooking. Serve with minty yoghurt for dipping.

 Per serving: Kilojoules 1,741; Fat 14.6 g (Saturated 2.8 g); Sodium 532 mg; Carbohydrate 23.2 g (Dietary Fibre 2.4 g); Protein 42.2 g.

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Alana Lowes

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