Low GL recipe, swap the rice with quinoa for an increase of protein
Ingredients
300 g quinoa rinsed and drained
8 chicken thighs with skin (I prefer to keep the thigh on the bone)
2 tbsp. butter or light in colour olive or coconut oil
400 ml coconut milk organic
1 red onion finely chopped
4 garlic cloves crushed
1 chicken stock cube (gluten-free if required) dissolved in 4 tbsp. boiling water
2 tbsp. mild madras or garam masala curry powder
1/4 tsp Turmeric
1/4 tsp Paprika
1/2 Cumin
sea salt
cracked black pepper
Instructions
Pre-heat the oven to 425°F, gas mark 7, 220°C (200°Cfan-assisted).
Thoroughly rinse the quinoa through a fine mesh sieve under running water for a couple of minutes then drain.
Seal your chicken in ½ tbsp. oil or butter over a medium/high heat until nicely browned on both sides. I start with the flesh side down for 5 minutes, then turn over skin side down for a further 5 minutes, it might take 10 -15 minutes in total to get the chicken crispy on both sides.
Season both sides of the sealed chicken with sea salt and cracked black pepper and the curry powder. Using kitchen gloves (to stop your hands from staining), massage in the curry spices.
In a casserole dish, add 1½ tbsp. oil or butter and sauté the finely chopped onion over a medium/high heat until soft and translucent. Add the minced garlic and cook for 2 minutes (be careful not to burn the garlic) then add the drained quinoa and mix together, making a bed of quinoa at the bottom of the casserole dish. Dissolve the chicken stock in 4 tbsp. boiling water. Add the coconut milk to quinoa and the chicken stock and bring up to a medium heat, so the coconut milk has a gentle bubble. Add in the chicken thighs skin side facing upwards and cover place in the pre-heated oven for 45 minutes, then remove the lid and leave for a further 5 minutes to crispen.
Bring from the oven straight to the table and garnish with coriander and spinach
Curry Chicken with Quinoa
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