Moroccan Chicken and Quinoa

Moroccan Chicken and Quinoa
Moroccan Chicken and Quinoa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    tsp ground cinnamon

  • 1/4

    tsp ground ginger

  • 1/4

    tsp ground turmeric

  • 1/4

    tsp ground coriander

  • 2

    tbsp butter

  • 4

    boneless, skinless chicken breasts

  • 1

    cup diced onion

  • 1

    cup water

  • 2

    tsp orange juice

  • pinch salt´╗┐

  • For the quinoa:

  • 2/3

    cup quinoa

  • 1 1/3

    cups water

  • 1

    tbsp butter

  • 2

    tsp honey

  • 1/2

    tsp salt

  • 1/2

    tsp ground cinnamon

Directions

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.

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