Dinner Tonight 6/24/09

Moroccan Chicken with Quinoa Pilaf

I love this Moroccan Chicken dish. I make it all the time. It's super easy with just chicken, onions, garlic, dried apricots, canned chickpeas and spices. It does take an hour to cook so that the chicken gets really tender but it's so worth the extra time. The recipe is from a Cooking Light magazine which I have scanned. If you'd like it, just email me.

Usually I make couscous with this dish but I thought I'd try Ellie Krieger's recipe (from the Food Network) for Quinoa pilaf. You can click here to learn about the health benefits of Quinoa.

And here's the recipe for the pilaf:

Directions

2 cups low-sodium chicken broth

Ingredients

1 cup quinoa, rinsed

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup chopped fresh parsley leaves

Salt and pepper

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20

minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring

frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook

stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with

salt and pepper and serve.