Friday, May 22, 2009

Orange Chicken and Quinoa with Raisins

I saw this yummy recipe in my Cooking Pleasures magazine, about a month ago. I saved it to post on the Meal of the Week thread, at Cooking for your Family, when it would be my turn. Thankfully someone else had posted another recipe using Quinoa, so I didn't feel bad buying a big bag of it, for just one recipe. This dish was very interesting. It had amazing flavor. Bitterness from the orange zest, sweetness from the raisins and saltiness from the olives. Surprisingly all went very well together. I added extra zest, which was too much, according to Hubby and Queenie, LOL. Mr.B enjoyed his dinner, as long as there were raisins in every fork full of Quinoa. Hubby liked it and suggested less zest and more raisins next time I make it.



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Orange Chicken and Quinoa with Raisins
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

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