Almond, Chicken and Cinnamon Quinoa Pilaf
Spring Recipes: Almond, Chicken and Cinnamon Quinoa Pilaf Recipe
We enjoyed this tasty dish of almond, chicken and cinnamon quinoa pilaf with a glass or two of Riverland 2008 Semillon Chardonnay with its aromas of ripe peaches and a light clean palate. Or you may like to try another of our Semillon Wines or White Wines.
Prep time 15 minutes
Cooking time 35 minutes
1 tablespoon olive oil
400g chicken thigh fillets, cubed
1 onion, finely chopped
1 red capsicum, seeded, cut into strips
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cups (500ml) reduced-salt chicken stock
1 cup (200g) quinoa, rinsed
1/2 cup (70g) slivered almonds, toasted
1/2 cup torn mint
Preheat oven to 200C or 180C fan. Heat oil in a heavy based, ovenproof saucepan on high. Cook chicken in batches for 2 minutes, until browned. Remove from pan.
Reduce heat to medium and cook onion and capsicum, stirring, for 3 minutes until soft. Add spices and chicken and toss to coat. Stir in stock and quinoa and season to taste. Bring to boil.
Cover and transfer to oven. Bake for 25 minutes until liquid is absorbed and quinoa is tender. Fluff up with a fork and serve topped with almonds and mint.
Quinoa is pronounced “keen-wah”, and can be found in the health food aisle of selected supermarkets or at health food stores. Originating in South Americas, it is a grain-like crop grown primarily for its edible seeds. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten free and high in protein. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice and couscous.
Our Favourite Wine Match:
We picked our Riverland 2008 Semillon Chardonnay. a clean, fresh wine with abundant sweet fruit flavours. You may also like to try a glass or two of our other Semillon Wines, or pick something from our wonderful range of White Wines.