Moroccan Chicken on Quinoa

So I have to admit I have a slight obsession with quinoa. I bought an awesome cookbook of quinoa only recipes. Every time I try one and think it is worthy of this blog I will add it along.

Hope you enjoy!

Brea


Moroccan Chicken on Quinoa

Chicken Ingredients
1/2 tsp ground cinnamon
1/4 tsp of each: ground ginger, ground turmeric, ground coriander
2 Tbsp butter, vegetable oil, or extra virgin olive oil (I enjoy cooking with olive oil and used that when I made this)
4 boneless, skinless chicken breasts.
1 cup diced onion (I used a white onion, but a sweet yellow onion would be good)
1 cup water
2 tsp minced fresh garlic (I diced up one clove of garlic)
3 Tbsp orange juice
Pinch salt

Quinoa Ingredients
2/3 cup quinoa
1 1/3 cup of water
(Personally I make quinoa the "easy" way - Equal cups of water as to quinoa. Add in a sauce pan, bring to a boil then simmer for 15 minutes (or so) until water is absorbed. However, I will put on how they recommend just to be safe).
1 Tbsp Butter
2 Tsp Honey
1/2 tsp ground cinnamon
1/3 cup pistachios


Preparation

1. Combine cinnamon, ginger, turmeric and coriander in a small bowl.
2. Add onion, garlic, water and orange juice into another bowl.
3. Melt butter (or add veggie oil or olive oil) to a sauce pan and add chicken. Cook for about 5 minutes to essentially brown both sides.
4. Add onion, garlic, water and orange juice. Toss in spices.
5. Cover and bring to a boil. Once boiling, turn down heat and simmer for about 25- 30 minutes (Until the chicken is NOT pink).

While the chicken is simmering start the quinoa.

1. bring the quinoa and water to a boil in a small sauce pan. Reduce to a simmer and cook for 10 minutes. Turn the heat off and let sit for another 7 minutes. Remove and fluff with a fork.
2. Add butter and honey and salt to quinoa. Stir in Cinnamon and pistachios.

To serve mix together and enjoy!

Hope some one enjoys this dish as much as I did!