Moroccan chicken and pumpkin with quinoa
Moroccan chicken and pumpkin with quinoa

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and pumpkin with quinoa. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Moroccan chicken and pumpkin with quinoa is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Moroccan chicken and pumpkin with quinoa is something which I’ve loved my entire life.

Season the chicken with salt and pepper. In a large pot or Dutch oven over medium-high heat, warm the olive oil. I layer quinoa with crispy Moroccan spiced chickpeas, and sweet roasted beets and butternut squash.

To begin with this particular recipe, we must prepare a few ingredients. You can have moroccan chicken and pumpkin with quinoa using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Moroccan chicken and pumpkin with quinoa:
  1. Take 6 chicken thigh fillets
  2. Make ready 1 small pumpkin
  3. Get 1 onion
  4. Take 1 yellow pepper
  5. Get 1 red chilli
  6. Prepare 2 garlic cloves
  7. Prepare 1 packet cherry tomatoes
  8. Make ready 1 jar green olives
  9. Make ready Fresh thyme
  10. Take 2 tsp harissa paste
  11. Prepare 2 tsp ras el hanout
  12. Make ready 150 g quinoa
  13. Get 1 chicken stock cube

How to make one pot Moroccan. Warm up with a bowl of sweet and savory Moroccan Chicken Stew with Pumpkin. Serve over rice, couscous, or quinoa. Season with salt and pepper, to taste.

Steps to make Moroccan chicken and pumpkin with quinoa:
  1. Preheat the oven to 180c
  2. Slice the pumpkin, onion, pepper, garlic and chilli. Place in a roasting pan with the tomatoes
  3. Add the olives, thyme leaves, ras el hanout and harissa paste.
  4. Mix in the chicken to coat all the ingredients in the spices. Place in the oven for 20mins
  5. Meanwhile boil the quinoa as per packet instructions and a stock cube. Add seasoning and thyme leaves in the last minute of cooking.
  6. Remove the roasting dish from the oven
  7. Serve and enjoy šŸ˜Š

Serve over rice, couscous, or quinoa. Garnish with fresh herbs, more dried cranberries, slivered almonds, or a dollop of yogurt. Delicious Seafood Receipe of Prawns With Pumpkin And Smoked Paprika https. Add the chicken to the soup and heat through. Taste, season with pepper and serve immediately sprinkled with the parsley.

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