Almond, chicken and cinnamon quinoa pilaf
Try this tasty dish of almond, chicken and cinnamon quinoa pilaf
INGREDIENTS
1 tablespoon olive oil
400g chicken thigh fillets, cubed
1 onion, finely chopped
1 red capsicum, seeded, cut into strips
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cups (500ml) reduced-salt chicken stock
1 cup (200g) quinoa, rinsed
1/2 cup (70g) slivered almonds, toasted
1/2 cup torn mint
METHOD
Serves 4
Prep time 15 minutes
Cooking time 35 minutes
1. Preheat oven to 200C or 180C fan. Heat oil in a heavy based, ovenproof saucepan on high. Cook chicken in batches for 2 minutes, until browned. Remove from pan.
2. Reduce heat to medium and cook onion and capsicum, stirring, for 3 minutes until soft. Add spices and chicken and toss to coat. Stir in stock and quinoa and season to taste. Bring to boil.
3. Cover and transfer to oven. Bake for 25 minutes until liquid is absorbed and quinoa is tender. Fluff up with a fork and serve topped with almonds and mint.
Quinoa is pronounced “keen-wah”, and can be found in the health food aisle of selected supermarkets or at health food stores.
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