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Indian-spiced chicken quinoa pilaf
Indian-spiced chicken quinoa pilaf
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ancient grains shine in modern recipes.
Ingredients:
  • 18.20 gm olive oil
  • 6 (about 500g) chicken thigh fillets, cut into 2cm pieces
  • 20.00 ml finely grated ginger
  • 1 long fresh green chilli, seeded, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground turmeric
  • 380g quinoa
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 150g pea
  • 80g cashew
  • 125.00 ml coarsely chopped coriander
  • Natural yoghurt, to serve
Instructions:
  • Start by heating the oil in a large saucepan over high heat until it shimmers. Add half of the chicken pieces and cook them, turning occasionally, for about 5 minutes until they are beautifully browned all over. Transfer the cooked chicken to a bowl and then repeat the process with the remaining chicken pieces.
  • Sauté onion in a pan until softened and slightly browned, about 5 minutes. Stir in garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds, and turmeric, cook until fragrant, about 1 minute. Add quinoa, stock, and chicken, bring to a boil. Reduce heat, cover, and simmer for 20 minutes until quinoa is cooked. Remove from heat, top with peas, cover, and let sit for 5 minutes. Finally, mix in cashews and coriander gently.
  • Distribute the pilaf evenly onto plates and serve with yogurt on the side, if desired.

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