Indian Spiced Chicken Quinoa Pilaf
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Heat a large frying pan over medium heat.
  2. When hot, add the oil and the chicken and cook for 3 minutes, until brown.
  3. Turn the chicken over and cook until lightly browned, then transfer to a bowl.
  4. Add onion to pan and cook, stirring, for 5 minutes or until onion softens and begins to brown.
  5. Add a little water if it starts to stick.
  6. Add garlic, ginger, chilli, cumin, coriander, mustard seeds, fennel seeds and turmeric to the pan and cook, stirring, for 1 minute or until aromatic.
  7. Add quinoa, stock, zucchini, eggplant, pumpkin and chicken. Bring to the boil.
  8. Reduce heat to low and cook, covered, for 20 minutes or until liquid is absorbed and quinoa is tender.
  9. Remove from heat. Scatter peas over quinoa. Set aside, covered, for 5 minutes.
  10. Spoon the pilaf into bowls, top with yoghurt and coriander.
  11. Serve with steamed broccoli or sauteed rainbow chard.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2013/03/02/indian-spiced-chicken-quinoa-pilaf/