cajun chicken quinoa with apricots
How to make cajun chicken quinoa with apricots recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
600 ml (1 pint) chicken stock
100 g (3½ oz) quinoa
100 g (3½ oz) ready-to-eat dried apricots, roughly chopped
3 skinless chicken breast fillets, thinly sliced
2 teaspoons Cajun spice mix
2 tablespoons olive oil
2 red onions, cut into slim wedges
2 bunches of spring onions, roughly chopped
6 tablespoons chopped fresh coriander
Greek yogurt, to serve
Method:
Place the stock in a saucepan and bring to the boil, add the quinoa, then simmer for 10 minutes. Stir in the apricots and cook for a further 5 minutes. Meanwhile, toss the chicken with the Cajun spice in a bowl to coat.
Heat the oil in a large, heavybased frying pan, add the chicken and onion wedges and cook over a medium-high heat for 10 minutes, stirring frequently, until the chicken is well browned and cooked through. Add the spring onions and cook for a further 1 minute.
Drain the quinoa and apricots, then add to the chicken mixture and toss well to mix. Toss in the chopped coriander and serve with spoonfuls of Greek yogurt, with crusty bread, if liked.
For chicken with fresh apricot lentils:
Heat 1 tablespoon olive oil in a large frying pan and cook 1 finely chopped red onion over a medium heat for 5 minutes, stirring frequently. Pour in 4 tablespoons red wine vinegar and cook for 30 seconds. Add 250 g (8 oz) ready-cooked Puy lentils, 4 fresh stoned apricots cut into chunks and 4 tablespoons each of chopped fresh coriander and mint. Add 600 g (1¼ lb) shredded ready-cooked chicken breast and heat through for 1 minute. To serve, stir in 50 g (2 oz) rocket leaves. Total cooking time 10 minutes.
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| cajun chicken quinoa with apricots |
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