Serves
4
Prep
15
mins
Cooking
35
mins
Spiced Chicken Quinoa Pilaf
Directions
Step 1
Heat oil in a large saucepan on high heat. Brown the chicken in two batches and transfer to a bowl.
Step 2
Add onion to the pan and cook for 5 minutes or until transparent and golden. Add garlic, ginger, chilli, curry powder and mustard seeds and cook, stirring for 1 minute or until fragrant.
Step 3
Add black or white quinoa (or a mixture of both), stock and chicken and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat.
Step 4
Add peas and set aside, covered, for 5 minutes. Add cashews and coriander, gently toss until combined. Serve with natural yoghurt
Tips
- 300g cooked prawns can be added to dish just before serving
Ingredients
- 1 tbs olive oil
- 500g chicken thigh fillets, cut into pieces
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon ginger, finely grated
- 1 fresh green chilli, seeded and finely chopped
- 3 teaspoons Clive Of India Authentic Curry Powder
- 1/2 teaspoon mustard seeds
- 375g McKenzie's White Quinoa
- 4 cups chicken stock
- 1 cup frozen peas
- 1/2 cup toasted cashews
- 1/2 cup coarsely chopped fresh coriander
- To serve, natural yoghurt
