I have to share this gluten free moroccan recipe with you.
It was so delicious! And easy! (I don’t actually have a picture of the one I made, but I found one from a similar recipe online. And I also do not have an image of my dessert. But that pink one is a much prettier one than I could ever take! source)
My mom gave my sisters and I a big bag of Quinoa and the cook book Quinoa 365 to us for Christmas. Lucy and I decided we would go through the book and try every recipe. I had pretty much everything I needed to make Moroccan Chicken on Quinoa last night so I did. YUM! It made me want to buy a Moroccan cookbook! Best part…my boys loved it too! (what’s not to love about honey, pistachios, cinnamon, and orange?)
Here’s the recipe:
my changes are in pink
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground turmeric and 1/4 tsp ground coriander (I didn’t have these so I did 1/2 tsp curry powder because it has them in it)
2 T butter or vegetable oil
4 boneless, skinless chicken breasts
1 cup diced onion
1 cup water (I will use less water next time or in the end make the sauce thicker by reducing (cooking) it after taking the chicken out.)
2 tsp minced fresh garlic
3 T orange juice
Quinoa (I would double this part next time)
2/3 cup quinoa
1 1/3 cups water
1 T butter
2 tsp honey
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup pistachios
To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside. Melt the butter in a large sauce pan on medium heat and place the chicken breasts in the pan. Fry from 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 a simmer and cook for about 20 minutes, until the chicken is no longer pink. (I would check it at 15 minutes).
While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes. Remove the lid and fluff with a fork.
Remove the quinoa from the heat and toss with the butter, honey and salt. Stir in the cinnamon and pistachios.
To serve, divide the quinoa among 4 plates and top each with a piece of chicken. Pour the sauce overtop. Refrigerate leftovers for up to 2 days.
Afterwards I made myself some pistachio rose yogurt for dessert with candied rose petals on top! That’s moroccan, too, right? Ha! (Lucy got me candied rose petals in my stocking and my mom got me more rose jelly! They know what I like!)