Name: Almond, chicken and cinnamon quinoa pilaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 400 gram chicken thigh fillets, cubed; 1 onion, finely chopped; 1 red capsicum, cut into strips; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 2 cup (500ml) reduced-salt chicken stock; 1 cup (200g) quinoa, rinsed; 1/2 cup (70g) slivered almonds, toasted; 1/2 cup mint, torn

Almond, chicken and cinnamon quinoa pilaf

Experience Moroccan notes in this beautiful almond, chicken and cinnamon pilaf - bursting with exotic flavour and nutrients.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1 tablespoon olive oil

400 gram chicken thigh fillets, cubed

1 onion, finely chopped

1 red capsicum, cut into strips

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

2 cup (500ml) reduced-salt chicken stock

1 cup (200g) quinoa, rinsed

1/2 cup (70g) slivered almonds, toasted

1/2 cup mint, torn

Method

1.Preheat oven to 200°C (180°C fan-forced). Heat oil in a heavy-based casserole pan on high. Cook chicken in batches for 2 minutes, until browned. Remove from pan.

2.Reduce heat to medium and cook onion and capsicum for 3 minutes, stirring, until soft. Add allspice, cinnamon 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 top with almonds and mint to serve.

Quinoa is pronounced “keen-wah”. It is a high-protein seed which is a great gluten-free alternative to couscous.
Note

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