Fall has arrived and it’s been wet and cold. It is November after all, so I guess it’s no surprise but it has meant a change from hovering out at the barbecue which is what I was doing two weeks ago!
This hearty and flavourful dish epitomizes comfort food. It’s quick to put together and infuses the kitchen with a warm spicy aroma as it simmers away. It includes some of the most common ingredients in Spanish cuisine including olive oil, garlic, paprika, tomatoes and lemon. Simply put, it’s a one-pot wonder your family will love.
[As a sidenote, the first time we had it, the girls gobbled nearly all of their’s up before I joined them at the table!]
Heat a few teaspoons of olive oil in a large pot. Season the flour with salt and pepper. Dredge the chicken thighs in the flour and fry over medium-high heat until browned. Remove the chicken from the pot and set aside.
Drizzle a little more olive oil into the bottom of the pot and add the quinoa. Toast it slightly for a few minutes, stirring only once or twice. Next, add the onions and garlic and fry until the onions have softened. If the mixture is sticking, add a little more olive oil.
Add the chicken back to the pot and stir in the chicken broth, tomato passata, oregano and a little more salt and pepper. Bring to a boil and reduce the heat to medium. Simmer, covered, for 30 minutes or until the quinoa and the chicken are cooked through. Remove from heat, stir in the lemon juice and serve.
Tips and Suggestions:
Want to make the dish gluten-free? Don’t dredge the chicken in the flour and just brown it without. It will still have the same great taste but the stew will be slightly less thick.
Not all quinoa has been processed the same way before it was packaged. To be on the safe side, rinse it before cooking to ensure any residual bitter saponins are washed away.