Quinoa is the wonder ''grain'' of the moment and deservedly so. Rich in high-quality protein and lysine (vital for tissue growth), quinoa also delivers a host of other nutrients such as iron, copper, magnesium, manganese, phosphorus, complex carbs and vitamins.
Naturally gluten-free and with low GI, versatile quinoa can be substituted for almost any grain in almost any recipe.
Creamy, mild-tasting and with a delicate, subtle and nutty flavour, quinoa benefits from being combined with well-flavoured ingredients to bring out the best in it. Readily available at most supermarkets, it can also be found in the bulk bins of some.
I love this pilaf with its mellow fragrance and beautifully speckled herby appearance. The fresh dates and toasted cashews add a lovely exotic touch. I've combined the pilaf with marinated, quickly cooked, deliciously spiced (but not hot) chicken pieces. The marinade does wonders for the chicken. It emerges superbly succulent and with a real flavour kick.
The pilaf is very simple to make. Sometimes I cook it shortly before I plan to serve. Most times, however, I cook it a day ahead, refrigerate until needed and serve at room temperature topped with the warm, spicy chicken.
This can be served as an easy no-fuss lunch or dinner. A tossed green salad goes well.
Photo by Peter McIntosh.
Spicy chicken with preserved lemon and quinoa pilaf
Serves 4-5
Ingredients
For the pilaf
1 Tbsp olive oil
1 medium onion, finely chopped
¾ tsp ground cumin
1½ cups chicken or vegetable stock (I use instant)
150g (¾ cup) white quinoa, well rinsed in cold water and drained
70g (¾ cup) toasted cashews, roughly chopped
8 medjool dates, pitted and sliced
¼ cup chopped flat-leaf parsley
⅓ cup chopped fresh mint leaves
For the chicken
800g skinless, boneless chicken thighs
2 Tbsp finely chopped preserved lemon rind, flesh discarded
4 cloves garlic, crushed
1 tsp each ground cumin, ground sumac and paprika
½ tsp each mild chilli powder and ground turmeric
2 Tbsp each olive oil and lemon juice
oil spray to cook
To serve
½ cup plain thick yoghurt
Method
Pilaf
Heat the olive oil in a large saucepan over medium/low heat. Add the onion and cook, stirring for 5 minutes or so or until lightly golden and softened.
Add the cumin and cook, stirring again, for about a minute.
Add the stock and the quinoa and bring to the boil. Cover with lid and simmer for 12-15 minutes or until the stock has been absorbed and the quinoa is al dente. Remove from the heat. Fluff up with a fork.
Tip on to a large serving platter. Stir in the cashews, dates, parsley and mint.
If the pilaf is to be served the following day, refrigerate until an hour before serving.
Chicken
Trim any fat from the chicken and cut each thigh into three pieces.
Combine all the remaining ingredients in a deep bowl and mix well.
Add the chicken pieces and stir thoroughly so the chicken is well coated in the marinade. Cover and refrigerate for 30 minutes or up to 24 hours.
When ready to cook, heat a large frypan (a non-stick pan is good) to high heat, spray lightly with olive oil and add about half of the chicken pieces and marinade mixture. Cook half at a time to avoid overcrowding the pan.
Cook the chicken for 3-4 minutes on one side, turn and continue to cook until golden and tender, about 3-4 minutes more, until the chicken is cooked through. Keep warm (in a low oven) while cooking the remaining chicken.
When ready to serve, top the quinoa pilaf with the chicken pieces and serve the yoghurt separately.
