Curried Quinoa with Chicken Thighs

Chef Ray and Cyndi Edwards from Daytime

If you happened to see Chef Ray on the Daytime TV show, here is the delicious recipe he made with host Cyndi Edwards. Enjoy!  Chef Ray also says it makes a great vegetarian dish – just omit the chicken!



• 8 (4 – 5 oz) Chicken Thighs

• 1 ½ Cups Pre-washed Traditional Quinoa

• 3 Cups Vegetable Stock

• ¾ Cup Diced Onion

• 1 Tbsp. Organic Coconut Oil

• 1 Clove Garlic (pressed)

• ⅓ Cup Toasted Coconut

• ⅓ Cup Raisins

• ⅓ Cup Toasted Almonds

• 2 Tbsp. Madras Curry Powder

• Salt to Taste

• Black Pepper to Taste

• ½ Cup Cilantro Chiffonade, for garnish

• ½ Cup Shredded Sweetened Coconut, for garnish



Season the chicken thighs liberally with salt, pepper and curry powder. Over medium to medium-high, heat the coconut oil in a pan that will fit all of the chicken thighs in a single layer. When the oil just begins to smoke add in the chicken thighs and brown them nicely on all sides, keeping the pan tightly covered. Turn the heat down and remove the chicken thighs to another pan, and place them in a 350º oven, while you prepare the quinoa. Add the diced onion to the pan and return heat to medium high, brown the onions slightly. Stir in the pressed garlic clove. Add the quinoa and stir until all of the grains are coated nicely with the oil. Add the vegetable stock and the remaining curry powder. Stir everything together and bring ingredients to a boil. Add the chicken thighs back into the pot, carefully, skin side up (be careful not to get any of the quinoa on top of the chicken thighs or it will not cook properly). Turn the heat down to a slow simmer and cover for 10 minutes. Sprinkle the toasted coconut, almonds and the raisins among the chicken thighs and quinoa mixture. Cover and cook until all of the liquid has been absorbed (another 10 to 15 minutes). Garnish the top with cilantro chiffonade and sweetened coconut and serve right from the pan.



{ 0 comments… add one now }

Previous post:

Next post: