Moroccan Chicken for the Week

Match Day has come and gone -- we are excited to be heading to Pittsburgh in June! As long as we waited for March 15, just as quickly it has passed us by, and tomorrow brings us to another work week. This weekend has been full of indulgences, so we have planned a protein-packed lunch of Moroccan chicken with quinoa. We adapted the recipe from a casserole to a dry stew. 


What you'll need...

1 lb skinless, boneless chicken cubed
3/4 cup chopped dried apricots
3/4 cup raisins
3/4 cup slivered almonds
1 small onion chopped
1/2 tablespoon cinnamon
1/2 tablespoon salt
1/4 tablespoon black pepper
1 tablespoon crushed red pepper
1 teaspoon ground ginger
1 can diced tomatoes (undrained)
olive oil
1-1/2 cups quinoa
1-3/4 cups vegetable stock

Let's get started...

1. Cube your chicken, chop your onion and apricots.

2. Cook your onions in olive oil over medium high heat until transparent.

3. Add chicken and begin to cook. Reduce heat to medium.

4. Once almost cooked through, add your apricots, raisins, almonds, and spices. Stir thoroughly and cook until chicken is done.

5. Add tomatoes and liquid and stew over low heat.

6. While your chicken stews, bring your quinoa and stock to a boil. Continue to cook until almost all liquid has boiled off, about 12 minutes.

7. Stir quinoa into the chicken mixture.

8. Portion into containers or serve immediately.

Quinoa has been on the menu across the blog and magazine world recently -- so we are totally jumping on the bandwagon. Let us know if you have great quinoa ideas in your kitchen.