Adapted from Cooking Pleasures Magazine
Think of this satisfying one-pot meal as an updated version of a homey chicken casserole. Quinoa, a grain with a mild flavor similar to couscous, takes the place of rice or noodles.
1 tablespoon olive oil
12 oz. boneless skinless chicken thighs (about 4), cut into 1-inch pieces
1 cup quinoa, rinsed
1 cup chopped onion
1 cup shredded carrot
1/3 cup raisins2 garlic cloves, minced
1 tablespoon grated orange peel
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon salt
1 1/4 cups lower-sodium chicken broth
1/2 cup orange juice
1/2 cup chopped fresh Italian parsley
1/4 cup chopped green olives
1. Heat oven to 350°F. Heat oil in medium-large ovenproof pot over medium-high heat until hot. Cook chicken 4 to 6 minutes or until browned, stirring occasionally.
2. Add quinoa, onion, carrot, raisins, garlic, orange peel, paprika, pepper and salt; stir to combine. Cook and stir 2 minutes to soften vegetables. Add broth and orange juice; cover and bring to a boil. (If desired, place in 1 1/2-quart casserole.)
3. Place in oven; bake 45 minutes or until quinoa is tender and liquid is absorbed. If liquid remains, uncover and bake an additional 5 minutes. Stir in parsley and olives.
5 (scant 1 1/2-cup) servings
SERVING: 345 calories, 11.5 g total fat (2.5 g saturated fat), 21 g protein, 40.5 g carbohydrate, 40 mg cholesterol, 545 mg sodium, 4.5 g fiber