Sunday, May 25, 2014

Recipe: Cajun Chicken Quinoa

Quinoa is a grain from South America- it is often used in "gluten free" cooking, instead of using couscous or pasta. I must admit I've only had quinoa once in a salad (from Boots I think? haha), but have never tried cooking it before. Turns out it's really easy- this dish is fab, it's really healthy, tasty, takes less than 30 minutes to cook, you only need to use one pan, and if you have any coeliac friends it's the perfect dinner party dish.

Cajun Chicken Quinoa (serves 2)
25g butter
1 large white onion, sliced
2 garlic cloves, finely chopped
25g Cajun spice
¼ tsp celery salt
130g quinoa
700ml chicken stock
1 tbsp (or to your preferred spiciness!!) Aji Panca (a peruvian chilli paste)
270g leftover roast chicken
80g dried apricots, diced
1 tin green lentils, drained and rinsed
2 tbsp fresh coriander, chopped
Salt and pepper to taste
15g pumpkin seeds for garnish

1.       Fry the onion, garlic, Cajun spice and celery salt in the butter for about 6 minutes. Add the quinoa and chicken stock, and cook on a medium high heat for 8 minutes. Add the chicken and apricots, and cook for a further 5 minutes.

2.       Add the lentils and coriander and cook for a further 10 minutes, stirring often, until the quinoa has cooked and absorbed most of the liquid. Season to taste, and serve, garnished with pumpkin seeds. 

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