South American Chicken and Quinoa
by the Editors of Easy Home Cooking Magazine
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South American Chicken and Quinoa
South American Chicken and Quinoa
Yield: Makes 4 servings
Ingredients:
Tomato-Apricot Chutney (recipe follows)
1
teaspoon ground turmeric
1
teaspoon dried thyme
3/4
teaspoon salt, divided
1
pound boneless skinless chicken breast halves, cut into 1-inch pieces
2
tablespoons olive oil, divided
1
large green bell pepper, seeded and chopped
1
medium onion, chopped
1
cup uncooked quinoa
1
cup chicken broth
1
cup unsweetened coconut milk
1
teaspoon curry powder
1/4
teaspoon ground ginger
Preparation:
1.
Prepare Tomato-Apricot Chutney; set aside.
2.
Combine turmeric, thyme and 1/4 teaspoon salt in shallow dish. Dip 1 chicken piece at a time into spice mixture, coating all sides; set aside.
3.
Heat 1 tablespoon oil in heavy, large skillet over medium-high heat. Add bell pepper and onion. Cook and stir 2 minutes or until vegetables are crisp-tender. Remove from skillet with slotted spoon; set aside.
4.
Add remaining tablespoon oil to skillet. Add chicken pieces. Cook and stir 5 minutes or until browned and no longer pink.
5.
Rinse quinoa in small strainer under cold running water; drain well.
6.
Combine quinoa, chicken broth, coconut milk, curry, remaining 1/2 teaspoon salt and ginger in heavy, large saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
7.
Stir in chicken and pepper mixture; cook 5 minutes or until liquid is absorbed. Serve with Tomato-Apricot Chutney. Garnish with red chili pepper, if desired.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Sodium | 935 mg |
| Protein | 36 g |
| Fiber | 9 g |
| Carbohydrate | 77 g |
| Cholesterol | 66 mg |
| Saturated Fat | 14 g |
| Total Fat | 25 g |
| Calories from Fat | 34 % |
| Calories | 676 |
Dietary Exchange:
| Fat | 3-1/2 |
| Meat | 3 |
| Starch | 5 |
Tomato-Apricot Chutney
Ingredients:
3/4
cup apple cider or apple juice
3/4
cup finely diced dried apricots
1/2
cup currants or golden raisins
3
to 4 tablespoons cider vinegar
1
can (14-1/2 ounces) diced tomatoes, drained
1
tablespoon dark brown sugar
1
teaspoon ground ginger
1/8
teaspoon ground cloves
Preparation:
1.
Combine apple cider, apricots, currants and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
2.
Stir in tomatoes, brown sugar, ginger and cloves; simmer, uncovered, about 5 minutes or until liquid is absorbed.
This recipe appears in: Middle Eastern