Spiced Citrus Chicken with Herb Quinoa & Chili Yoghurt
Sounds fancy yet so easy to make in one frypan with lots of love and flavour
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Serves 4
- 500 g CHICKEN THIGH: , The best part of the chicken for this dish
- 2 whole CAPSICUM: , Red and Green or Yellow
- 1 tbsp OLIVE OIL:
- 3 cloves GARLIC: , Finely sliced
- 1 can CHICKPEAS: , Can is totally fine! Its about easy!
- 1 cup FROZEN SPINACH: , Cheap as chips and the superstar that completes this dish
- 1 LEMONS: , Delicious and add the tang
- 2 tbsp SMOKED PAPRIKA:, The new spice that will change your cooking style it makes everything taste delicious
- 1 tbsp CUMIN: , Only a touch is needed don't be heavy handed with this spice
- 1 500ml PASSATA:
Heat a large frypan. Drizzle with olive oil. Add the onion, garlic and spices. Stir until fragrant. Then add the chicken thighs. Brown both sides for about 3 mins
Then add the sliced capsicums, passata, chickpeas, lemon and frozen spinach. Season with salt and pepper. Place the lid on and allow the chicken to cook on a simmer heat. It will come together beautifully without you lifting a finger
Cook the quinoa as per the packet instructions and toss through fresh herbs of your choice. Stir fresh chilli through the greek yoghurt. Place both sides on the table ready to accompany the main dish.
After 15 minutes, check your chicken thighs. The capsicum and spinach will be beautifully cooked combined with the spices. You are also welcome to add olives as an option.
Serve the large pan on the table and everyone can help themselves. Serve with lemon wedges and extra chilli
Serving: 1bowl | Calories: 334kcal | Carbohydrates: 7g | Protein: 22g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 108mg | Potassium: 454mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2567IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 3mg
Course | DINNER
Cuisine | moroccan