Quinoa is an acquired taste. We acquired it once we realised you shouldn't just cook it alone. Adding it to soups, stews or stocks for texture makes the most of its mild nutty flavour, as well as its extra protein boost. Quinoa also makes a good alternative to couscous, as in this calcium-packed tagine-like dish.
Chicken & Quinoa One Pot ingredients
- 1 onion
- 1 red chilli
- 1 thumb-sized piece of ginger
- 1 clove garlic
- 6 chicken thighs
- 2 large carrots
- 1 can chopped tomatoes
- 12 dried apricots
- ½ can chickpeas
- 2 tbsp honey
- 200g uncooked quinoa
- 250ml low salt chicken or vegetable stock
- 80g raw spinach
Chicken & Quinoa One Pot method
- Finely slice the onion, deseed and chop the chilli, ginger and garlic. Peel and dice the carrot.
- Heat a little oil in a large casserole dish. Brown the chicken thighs all over, and remove from the pan. Add in the onion, chilli, garlic and ginger, and fry gently until softened.
- Stir through all of the remaining ingredients except for the quinoa and spinach, and nestle the chicken thighs in, ensuring they are partly covered. Then either bring to the boil and simmer with a lid on, on medium for up to an hour, or put everything in a slow cooker on high for 4 hours.
- 20 minutes before the end of cooking (or 1 hour if using a slow cooker), stir through the quinoa and replace the lid. At the end of the cooking time it will have soaked up most of the liquid and still retain a slight 'bite'.
- When cooked, you may wish to skin and debone the chicken and return it to the pot. Switch off the heat, add in the spinach, and put the lid back on. Serve when the spinach has wilted.
- Makes 4 Portions