One-pot wonder
Aromatic quinoa, chicken and chickpea tagine
Denise Phillips is a Jewish cook and author
This is a one-pot delicious warming main course ideal for the forthcoming Yom Tovim. I like to use the trio-coloured blend of quinoa – red, white and black available from Ocado and Waitrose. Or if you can’t get it, just use regular quinoa. This recipe is also gluten free.
Preparation time: 20 minutes; Cooking time: 45 minutes; serves 4
Ingredients
1 tablespoon vegetable oil
4 large chicken thighs
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 teaspoon ground turmeric
Salt and pepper
2 red onions – peeled and roughly chopped
1 lemon – finely sliced
1 tin chickpeas – drained
120g three colour blend quinoa
30g dried apricots
400ml vegetable stock – two tablespoons vegetable powder to 400ml water
Garnish: 30g toasted split almonds, small bunch flat leaf parsley
Method
1) Heat the vegetable oil in a large deep saucepan.
2) Combine the spices and coat the chicken pieces. Pan fry until golden on both sides.
3) Add the onions and cook for 3 minutes or until soft.
4) Stir in the lemon, chickpeas, quinoa, apricots and stock. Add the saucepan lid and simmer for 40 minutes.
5) To serve garnish with the toasted almonds and sprigs of parsley.
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