Baked moroccan chicken, quinoa & barley risotto

For a warming spicy dish, try this baked Moroccan chicken.  Its a dish the whole family will enjoy.  Add fresh coriander to serve.

Ingredientsquinoa 2

  • 500g chicken thigh fillets finely chopped
  • 2 tbsp Moroccan spice
  • ¼ cup olive oil
  • 1 leek, thinly sliced
  • 2 cloves of garlic
  • ¾ cup pearl barley
  • ¾ red quinoa
  • 1 cup white wine
  • 1 cup of chicken stock
  • 350g kumara, peeled, 2cm pieces
  • 8 brussel sprouts thinly shaved
  • Coriander leaves to serve

 

Method

  1. Preheat over to 180°C.
  2.  In a bowl, combine chicken and Moroccan spice – stir to coat – set aside for 5 minutes.
  3.  Meanwhile in a large flameproof casserole dish, heat oil on medium heat.
  4. Saute chicken in 2 batches – 4-5 minutes until browned.  Add leek & garlic, cook for 2-3 minutes.  Stir in barley & quinoa and cook 1 minute.  Pour in wine & simmer for 1 minute
  5. Add stock & kumara.  Bring to a simmer, bake, vocered for 30 minutes.
  6. Remove from over, stir brussel sprouts through.  Bake another 10 minutes.
  7. Using a fork, fluff grains to separate & serve with coriander leaves.

Nepean Naturopathic Centre – making health easy

2016-10-26T10:50:48+00:00Wednesday, May 11, 2016|Categories: Recipes|Tags: , , , |