Smoky Chicken Quinoa

Part of our One Pot Chicken Dinners series. Chicken cooked in a smoky tomato sauce spiked with harissa. This is a perfect midweek dinner for those who like a little bit of heat. Ready in 30 minutes, guaranteed to become a firm favourite. If don’t have harissa paste, then replace with 1 tbsp paprika and 1/2 tbsp cumin and add when frying off the garlic granules.

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Ingredients

red onion 1 (diced)
bell pepper 2 (diced)
chicken thighs 500 g (chopped)
harissa paste 2 tbsp
garlic granules 2 tsp
chopped tomatoes 400 g
frozen peas 100 g
red & white quinoa 500 g
feta 100 g (crumbled)

Method

Dice the onion and bell peppers. Chop the chicken into bite size pieces.
Heat a large pan on a medium low heat and add a glug of oil. Add the red onion and bell pepper and fry for 5 minutes.
Stir in the chicken, harissa paste and garlic granules, making sure all the chicken is coated and cook for 5 minutes, stirring to stop it catching.
Add the tomatoes and simmer for 8 - 10 minutes. Check the seasoning and adjust to how you like it. You may need to add a splash of water to the pan.
Stir in peas, quinoa and 50ml water per serving. Cook for 2 minutes until the peas and quinoa are heated through.
Top with the crumbled feta and plate up. Enjoy!

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Smoky Chicken Quinoa

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Ingredients

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