Try this tasty dish of almond, chicken and cinnamon quinoa pilaf
1 tablespoon olive oil
400g chicken thigh fillets, cubed
1 onion, finely chopped
1 red capsicum, seeded, cut into strips
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cups (500ml) reduced-salt chicken stock
1 cup (200g) quinoa, rinsed
1/2 cup (70g) slivered almonds, toasted
1/2 cup torn mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prep time 15 minutes
Cooking time 35 minutes
1. Preheat oven to 200C or 180C fan. Heat oil in a heavy based, ovenproof saucepan on high. Cook chicken in batches for 2 minutes, until browned. Remove from pan.
2. Reduce heat to medium and cook onion and capsicum, stirring, for 3 minutes until soft. Add spices and chicken and toss to coat. Stir in stock and quinoa and season to taste. Bring to boil.
3. Cover and transfer to oven. Bake for 25 minutes until liquid is absorbed and quinoa is tender. Fluff up with a fork and serve topped with almonds and mint.