This is really tasty and very delicious…despite the not-so-great photos!
A lovely blend of fragrant spices with tender chicken, soft vegetables, squidgy quinoa…
…and the creamy yoghurt on top teams really well with the pilaf.
I found this recipe on taste.com.au. The originally recipe is from the 2nd last edition of Notebook magazine in 2010.
I love food with flavour so the spice mix really appealed to me. However I felt the original recipe was missing vegetables, so I cut back on the amount of quinoa and added vegetables. I served the pilaf with sauteed rainbow chard one night and steamed broccoli the next. They were perfect accompaniments.
I liked that the recipe made several serves since I like to cook more so that I can take any leftovers for lunch. Although the recipe suggests that the dish makes 4 serves, we got 6 meals easily out of it. That was two yummy dinners and two scrumptious lunches – perfect 🙂
- 1 tablespoon extra virgin olive oil
- 500g (approx 4) chicken thigh fillets, cut into thirds (or ¼'s if very large)
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 long fresh green chilli, seeded, finely chopped, optional
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon black mustard seeds (I only had yellow ones, so I used them)
- ½ teaspoon fennel seeds
- ½ teaspoon ground turmeric
- 1 cup (190g) quinoa
- 2 cups (500ml) chicken stock
- 2 small zucchinis (200g)
- 1 large eggplant (260g)
- 2½ cups, approx (300g) diced pumpkin
- 1 cup (150g) fresh or frozen peas
- ½ cup coarsely chopped coriander leaves
- 9 tablespoons low fat Greek style yoghurt, to serve
- Heat a large frying pan over medium heat.
- When hot, add the oil and the chicken and cook for 3 minutes, until brown.
- Turn the chicken over and cook until lightly browned, then transfer to a bowl.
- Add onion to pan and cook, stirring, for 5 minutes or until onion softens and begins to brown.
- Add a little water if it starts to stick.
- Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and turmeric to the pan and cook, stirring, for 1 minute or until aromatic.
- Add quinoa, stock, zucchini, eggplant, pumpkin and chicken. Bring to the boil.
- Reduce heat to low and cook, covered, for 20 minutes or until liquid is absorbed and quinoa is tender.
- Remove from heat. Scatter peas over quinoa. Set aside, covered, for 5 minutes.
- Spoon the pilaf into bowls, top with yoghurt and coriander.
- Serve with steamed broccoli or sauteed rainbow chard.
Per serve (Pilaf with 1 1/2 tablespoons of yoghurt): 1027kJ or 245 Calories; P 25g Fat 11g SFat 3g CHO 32g Fibre 6g