Serves 4
Ingredients
400g chicken thighs, chucky dice
1 red and 1 green capsicum, diced
2 large fingers eggplant or a
small eggplant (about 250g), diced
2 zucchinis, diced
1 brown or red onion, diced
3 cloves garlic, crushed
1 cup of tomato passata
1 cup of chicken broth
Handful of fresh herbs, I have
used rosemary, thyme and tarragon
½ cup of quinoa
Method
In a large pan or wok fry off
your chicken, vegetables, in some butter for about 5 minutes until nice and
brown. Then add your broth, passata, herbs and quinoa, simmer with a lid on for
10-15 minutes until the quinoa in tender. I have served this with sautéed kale
and asparagus also
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