Moroccan Chicken and Quinoa2
For the longest time Beauty and the Beast was my favorite Disney movie. I used to watch it over and over again in elementary school. Sorry to tell you this Beauty and the Beast, but another Disney movie has bumped you out of that top spot.
I love Tangled.
I think I’ve probably watched it about a gajillion times with my girls. I never get tired of it. Maybe it’s because Rapunzel is voiced by one of my future BFFs, Mandy Moore. Or maybe it’s because Eugene is voiced by Zachary Levi, who I might have a teeny crush on. Perhaps it’s because Rapunzel’s weapon of choice is a cast iron pan. Love the songs too. Sometimes I sing them while I’m washing dishes or giving my girls a bath.
Mother Gothel has to be the scariest Disney villain. EVER. Who knew that an overprotective mother would totally creep me out?
So, what does Tangled have to do with quinoa? Umm… well, nothing actually. We just happened to have that for dinner the other night and watched Tangled after.
It’s pronounced keen-wa.
This recipe requires quite a bit of spices, but don’t be scared off by them.
My youngest loved it.
What is your favorite Disney movie?
- 2 cups uncooked quinoa
- 4 cups water, chicken stock, or combination
- Moroccan Chicken
- 5-6 boneless, skinless chicken thighs, cut into bite sized pieces
- 1 ½ teaspoons turmeric
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 3 tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- 2-3 garlic cloves, minced
- 1 can (6oz) large black olives, drained
- 2 cups chicken stock (if desired, use 1 cup water and 1 cup chicken stock)
- Juice of 1 lemon (don’t use lemon concentrate) (optional)
- Prepare quinoa as directed on package and set aside to cool.
- In a big bowl, mix chicken with spices.
- Heat a large skillet over medium-high heat. Add olive oil.
- Cook the chicken on all sides, about 5-8 minutes or so.
- Add onions and garlic. Cook for 5 more minutes.
- Add olives, and chicken stock. Cover and cook for about 8 more minutes.
- Using a slotted spoon, add chicken, olives, and onions to a big bowl (or the pot you cooked the quinoa in) and combine with quinoa. Stir together. Add liquid from the chicken mixture ¼ cup at a time and stir gently. Squeeze lemon juice over the top and gently stir to combine.