This recipe was inspired by my trip to Morocco last year, where they use dates, almonds, cumin and cinnamon in almost every dish. Served hot or cold, this is one to please your taste buds and nourish your insides.
Moroccan Chicken Quinoa
- 1/2 cup quinoa
- 1 tbsp coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 butternut pumpkin, cut into chunks
- 250g chicken breast, diced
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chilli
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 cup dates, pitted and chopped
- 1/4 cup almonds
- 1/4 cup fresh parsley
- Wash the quinoa before use. Place the quinoa and 1 cup of water in a saucepan and bring to boil on the stove. Once it is boiling, turn the heat down to a simmer and cover for 30 minutes.
- On the stove, set a large sauté pan over medium heat. Add the coconut oil, onion and garlic. Allow the onion and garlic to brown slightly (about 2 minutes).
- Add the pumpkin and allow to cook for 20 minutes.
- Add the chicken breast and allow to cook for a further 10 minutes or until cooked through.
- Spoon the quinoa into the sauté pan on top of the chicken and pumpkin and turn the heat down to low.
- Add the spices, dates and almonds and combine it all together well.
- Serve hot or cold with parsley on top.
Makes 2-3 serves.