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
- 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
- Preheat oven to 200°C.
- Place chicken pieces in a large ovenproof baking dish in a single layer.
- 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.
- Bake for about 30 minutes, basting twice, or until cooked through.
- 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.
- 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.[related_ad category=”996″ max_size=”3″ title=”Related Offers”] [related_ad category=”6″ max_size=”3″ title=”Related Stories”]