Moroccan Chicken on Quinoa

Name: Moroccan Chicken on Quinoa
Cuisine: Moroccan
Ingredients: ¼ tsp (1 mL) ground ginger; ¼ tsp (1 mL) ground turmeric; ¼ tsp (1 mL) ground coriander; 2 Tbsp (30 mL) butter or vegetable oil; 4 boneless, skinless chicken breasts; 4 boneless, skinless chicken breasts; 1 cup (250 mL) diced onion; 2 tsp (10 mL) minced fresh garlic; 3 Tbsp (45 mL) orange juice; ⅔ cup (160 mL) quinoa; 1⅓ cups (330 mL) water; 1 Tbsp (15 mL) butter; 2 tsp (10 mL) honey; ½ tsp (2 mL) salt; ½ tsp (2 mL) ground cinnamon; ⅓ cup (80 mL) pistachios

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

The exotic fragrance, color and blend of flavors in this Middle Eastern dish satisfy all the senses.

Ingredients

Chicken

½ tsp (2 mL) ground cinnamon
¼ tsp (1

Africa
Middle East
Morocco
Main course
Gluten-free

Method

To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside. Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan. Fry for about 5 minutes, until they are nicely browned. Flip the chicken over and add the onion, water, garlic, orange juice and salt. Toss in the spices. Cover and bring to a boil, then reduce to