Moroccan Chicken and Carrots Saute
with quinoa

Name: Moroccan Chicken and Carrots Saute
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 lb Skinless, bone-in chicken thighs / drumsticks; 1 Onion (medium), chopped; 1 lb Carrots, peeled and chopped; a few sprigs Parsley (opt), chopped; 2 tsp Cinnamon; 1/2 tsp Cumin; 1/2 tsp Ground ginger (opt); 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp + 1 Tbsp Cooking oil; 1/4 cup Raisins, prunes, or apricots; 1 cup Chicken stock; 1/2 Lemon, juice of; 3/4 cup Quinoa (uncooked); 1 1/2 cups Chicken stock; 1/4 tsp Salt

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

This meal was part of our original sample menus, and we thought it was time to bring back an updated version of this meal. You'll love how easy it is to add Moroccan flavors to these simple ingredients with just a few spices.
Smarts: Use this spice infographic to change the ethnic flavoring of this meal.

Ingredients

Metric

Servings:

Moroccan Chicken and Carrots Saute:

Skinless, bone-in chicken thighs / drumsticks - 1 1/2 lb
Onion (medium) - 1 , chopped
Carrots - 1 lb , peeled and chopped
Parsley (opt) - a few sprigs , chopped
Cinnamon - 2 tsp
Cumin - 1/2 tsp
Ground ginger (opt) - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Cooking oil - 1 Tbsp + 1 Tbsp
Raisins, prunes, or apricots - 1/4 cup
Chicken stock - 1 cup
Lemon - 1/2 , juice of

Quinoa:

Quinoa (uncooked) - 3/4 cup
Chicken stock - 1 1/2 cups
Salt - 1/4 tsp

Prep

Chicken - Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
Onions / Carrots / Parsley - Prep as directed
Make spice mix - Mix together cinnamon, cumin, ginger, salt, and pepper. Coat chicken with spices. (Can be done up to 1 day ahead)

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Make

Bring quinoa, stock, and salt to boil in a saucepan. Lower heat and let simmer until quinoa has absorbed all the liquid, 8 to 10 minutes. Fluff with a fork.
Heat a saute pan with a lid over medium-high heat. Add first part of cooking oil to the pan and then chicken to heated oil. Sear for ~2 minutes on both sides and then remove from pan and set aside.
Return pan to heat and add second part of oil. Add onions with a sprinkle of salt. Saute onions until softened, ~3 minutes.
Add carrots and dried fruit to the pan. Nestle the chicken into the vegetables. Pour in stock, bring to a boil, cover, and lower heat to a simmer. Cook covered for 15 to 20 minutes, until chicken reaches 165F (74C) degrees.
Remove from heat. Sprinkle chicken with parsley and finish with lemon juice. Enjoy over quinoa.

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