Name: Spiced Chicken Quinoa Pilaf
Prep time: 15 min
Cook time: 35 min
Yield: Serves 4
Ingredients: 1 tbs olive oil; 500g chicken thigh fillets, cut into pieces; 1 brown onion, finely chopped; 2 tsp McKenzie's Minced Garlic; 1 tbs McKenzie's Minced Ginger; 1 fresh green chilli, seeded and finely chopped; 3 teaspoons Clive Of India Authentic Curry Powder; 1/2 teaspoon mustard seeds; 375g McKenzie's White Quinoa; 4 cups chicken stock; 1 cup frozen peas; 1/2 cup toasted cashews; 1/2 cup coarsely chopped fresh coriander; To serve, natural yoghurt

1 tbs olive oil 500g chicken thigh fillets, cut into pieces 1 brown onion, finely chopped 2 tsp McKenzie's Minced Garlic 1 tbs McKenzie's Minced Ginger 1 fresh green chilli, seeded and finely chopped 3 teaspoons Clive Of India Authentic Curry Powder 1/2 teaspoon mustard seeds 375g McKenzie's White Quinoa 4 cups chicken stock 1 cup frozen peas 1/2 cup toasted cashews 1/2 cup coarsely chopped fresh coriander To serve, natural yoghurt

Step 1

Heat oil in a large saucepan on high heat. Brown the chicken in two batches and transfer to a bowl.

Step 2

Add onion to the pan and cook for 5 minutes or until transparent and golden. Add garlic, ginger, chilli, curry powder and mustard seeds and cook, stirring for 1 minute or until fragrant.

Step 3

Add black or white quinoa (or a mixture of both), stock and chicken and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat.

Step 4

Add peas and set aside, covered, for 5 minutes. Add cashews and coriander, gently toss until combined. Serve with natural yoghurt.

300g cooked prawns can be added to dish just before serving

Spiced Chicken Quinoa Pilaf