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 Ingredients | |
|---|---|
| 4 | ROCKY® Free Range Boneless Skinless Chicken Breast Filets |
| 2 tbsp | olive oil |
| 3 | cloves of garlic minced |
| 3 tsp | ground turmeric |
| 1 tsp | coriander |
| 1 tsp | red chili flakes |
| 1 tsp | ground ginger |
| 1 13 oz | can of coconut milk |
| 1 tbsp | tomato puree |
| 1 cup | red quinoa |
| 2 cup | chickpeas, drained and rinsed |
| 3/4 cup | chopped spinach |
| 2 cup | chopped tomatoes |
| 1 | roasted eggplant ½ inch diced skin on and roasted golden brown |
| salt | |
| pepper | |
 Method |
|
|---|---|
| 1 | In a large nonstick skillet at medium heat add the chicken breast and sear on one side till golden brown about 10 minutes turn the breasts and continue cooking for 5 more minutes. Add the garlic, turmeric, coriander, chili flakes, ginger, coconut milk, tomato puree and tomatoes. |
| 2 | Bring to a boil and drop in the red quinoa with 12oz of almost boiling water. Reduce heat and simmer place the lid on and cook for 30 min, stir every 5 minutes to make sure nothing is sticking to the pan. Half way through the cooking process, add the eggplant and chickpeas. |
| 3 | When there is 5 minutes left, finish by adding spinach stir and till it wilts. Once the quinoa has cooked and is fluffy without crunch it is ready. Season with salt and pepper and serve. |
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