Quinoa with Moroccan Chicken and Carrot Stew

By PineyCook

Ingredients

• Stew
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 garlic cloves, chopped
• 2 teaspoons Hungarian sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Pinch of saffron
• 1 cup water
• 1 14 1/2-ounce can diced tomatoes, drained
• 2 tablespoons fresh lemon juice
• 1 1/2 pounds boneless, skinless chicken thighs cut into 1 inch pieces
• 2 cups 3/4-inch cubes peeled carrots
• Quinoa
• 1 cup quinoa
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped peeled carrot
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 2 cups water
• 1/2 cup chopped fresh cilantro, divided
• 2 teaspoons chopped fresh mint, divided

Details

Servings 4

Preparation

Step 1

For stew:
Heat oil in large saucepan over medium heat. Add chicken pieces and sauté until browned, about 8-10 minutes. Add onion; sauté until soft, stirring often and scrapping up browned bits, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 40 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.