Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moroccan chicken and pumpkin with quinoa. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Season the chicken with salt and pepper. In a large pot or Dutch oven over medium-high heat, warm the olive oil. I layer quinoa with crispy Moroccan spiced chickpeas, and sweet roasted beets and butternut squash.
Moroccan chicken and pumpkin with quinoa is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Moroccan chicken and pumpkin with quinoa is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have moroccan chicken and pumpkin with quinoa using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Moroccan chicken and pumpkin with quinoa:
- Get 6 chicken thigh fillets
- Get 1 small pumpkin
- Prepare 1 onion
- Prepare 1 yellow pepper
- Take 1 red chilli
- Prepare 2 garlic cloves
- Prepare 1 packet cherry tomatoes
- Take 1 jar green olives
- Make ready Fresh thyme
- Make ready 2 tsp harissa paste
- Make ready 2 tsp ras el hanout
- Prepare 150 g quinoa
- Prepare 1 chicken stock cube
This incredible quinoa salad is like little pops of flavor dancing on my tongue in the Moroccan heat with sweet If you're not vegan or vegetarian you could also add cooked chicken! How to make one pot Moroccan. Gluten free Moroccan salad with chickpeas and quinoa! A healthy salad layered with whole grains, vegetables, and spices.
Instructions to make Moroccan chicken and pumpkin with quinoa:
- Preheat the oven to 180c
- Slice the pumpkin, onion, pepper, garlic and chilli. Place in a roasting pan with the tomatoes
- Add the olives, thyme leaves, ras el hanout and harissa paste.
- Mix in the chicken to coat all the ingredients in the spices. Place in the oven for 20mins
- Meanwhile boil the quinoa as per packet instructions and a stock cube. Add seasoning and thyme leaves in the last minute of cooking.
- Remove the roasting dish from the oven
- Serve and enjoy 😊
Double the recipe and make this quinoa salad the Main dish around your dinner table. Fluff with a fork, and stir in Using a slotted spoon, remove chicken and transfer to a plate; cover to keep warm. Add the chicken to the soup and heat through. Taste, season with pepper and serve immediately sprinkled with the parsley. Photo "Moroccan salad with pumpkin, quinoa and chickpeas" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.
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