Cajun chicken & vegetable quinoa
Category:
Main
Free from:
Gluten, egg, soya beans, lactose/milk, fish, crustaceans, molluscs, nuts, lupin
Contains:
Meat & mustard. Stock may contain celery. Check stock for milk/lactose & gluten, quinoa for sesame & nuts, lentils for gluten
Alternatives:
Vegan option available
Preparation time:
15-20 minutes
Cooking time:
20 minutes
Serves:
3-4
Ingredients
3-4 chicken breasts (cut into bite-sized pieces)
700ml chicken stock - check for celery, lactose, gluten
150g quinoa (rinsed) - check for sesame, nuts
125g lentils (already cooked or microwavable - e.g. Puy) - check for gluten
1 red pepper (roughly chopped)
1 courgette (sliced)
1 tbspn Cajun spice - contains mustard
1/2 tbspn olive oil
Salt & pepper to taste
1 tbspn coriander (stalks removed and chopped)
3 large spring onions (sliced)
10 dried apricots (sliced thinly)
Method
1. Preheat the oven to 200°c and boil the kettle
2. Prepare the vegetables and chicken
3. Put 1/2 tbspn olive oil and Cajun spice in a food bag. Add the chicken, courgette and red pepper. Shake
4. Empty the coated vegetables and chicken into a roasting tin. Put in the oven for 20 minutes
5. Whilst the vegetables and chicken are roasting, put the stock in a saucepan. Add the quinoa. Bring to the boil. Stir, reduce the heat and cover. Simmer for 15 minutes
6. Uncover the saucepan. Add the lentils and apricot. Simmer for another 5 minutes stirring occasionally.
7. Remove the pan from the heat. Use a slotted spoon to add the roasted vegetables and chicken to the mixture
8. Add the spring onion and coriander. Stir well
9. Season to taste
Serving suggestion: Eat fresh as a main dish or equally good as a cold salad the following day.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
