Moroccan Chicken and Quinoa was a meal I was worried my kids would balk at, but they didn’t! So I can state – this meal is kid-friendly! And as fancy as it sounds, it really isn’t hard to make.
The bulk of the recipe comes from Quinoa 365: The Everyday Superfood, with me adding some touches and changes to make it, IMHO, better 😉
Moroccan Chicken and Quinoa
Yield 4 Servings
- ½ tsp ground cinnamon*
- ¼ tsp ground ginger*
- ¼ tsp ground turmeric*
- ¼ tsp ground coriander*
- 2 tbsp butter
- 4 boneless, skinless chicken breasts
- 1 cup diced onion
- 1 cup water
- 2 tsp orange juice
- pinch salt
- ⅔ cup quinoa
- 1⅓ cups water
- 1 tbsp butter
- 2 tsp honey
- ½ tsp salt
- ½ tsp ground cinnamon
- To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
- Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan. Fry for about 5 minutes, until they are nicely browned. Flip the chicken over and add the onion, water, garlic, orange juice and salt. Toss in the spices.
- Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
- While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes. Remove the lid and fluff with a fork.
- Remove the quinoa from the heat and toss with the butter, honey and salt. Stir in the cinnamon.
- To serve, divide the quinoa among 4 plates and top each with a piece of chicken. Pour the sauce over top. Refrigerate leftovers for up to 2 days.
Here are my changes -1. I doubled the spices (marked by *)2. I added an additional ¼C of water3. I used 2 to 3 Tbsp OJ concentrate instead of OJ Juice4. For the quinoa I increased the honey to 3 tsp, and decreased the cinnamon to ¼ tsp.