Chicken and Quinoa Comfort with Cumin and Coriander

Chicken and Quinoa Comfort with Cumin and Coriander

Tender chicken and fluffy quinoa simmer together with warm cumin and coriander.

Total 50 min Makes 4 servings Calories 410/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

This one-pot dish pairs shredded chicken thighs with quinoa cooked in a spiced broth, seasoned with cumin, coriander, and a touch of garlic. It's a wholesome, protein-rich meal suited for weeknight dinners or meal prep, with a gentle warmth from toasted spices rather than heat.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken thighs, trimmed
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 cup quinoa, rinsed
  • 2 cups chicken broth
  • 1 cup diced tomatoes, canned with juices
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 lemon, cut into wedges

Method

  1. Heat the olive oil in a 6-quart saucepan over medium-high heat.

  2. Season the chicken thighs with salt and pepper, then sear in the pan for 3 to 4 minutes per side until browned. Transfer to a plate.

  3. Add the diced onion to the pan and cook, stirring occasionally, until softened, about 4 minutes.

  4. Stir in the garlic, cumin, coriander, smoked paprika, and cinnamon, and cook until fragrant, about 30 seconds.

  5. Add the quinoa, chicken broth, and diced tomatoes with their juices, stirring to combine.

  6. Return the chicken thighs to the pan, nestling them into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 20 minutes.

  7. Remove the chicken thighs, shred with two forks, and return the shredded meat to the pan, fluffing the quinoa with a fork.

  8. Taste and adjust salt and pepper as needed, then sprinkle with fresh cilantro and serve with lemon wedges.

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    Chicken and Quinoa Comfort with Cumin and Coriander

    This one-pot dish pairs shredded chicken thighs with quinoa cooked in a spiced broth, seasoned with cumin, coriander, and a touch of garlic. It's a wholesome, protein-rich meal suited for weeknight dinners or meal prep, with a gentle warmth from toasted spices rather than heat.

    50 min 4 servings 410 cal

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound boneless skinless chicken thighs, trimmed
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon ground cinnamon
    • 1 cup quinoa, rinsed
    • 2 cups chicken broth
    • 1 cup diced tomatoes, canned with juices
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup fresh cilantro, chopped
    • 1 lemon, cut into wedges

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium-high heat.

    2. 2

      Season the chicken thighs with salt and pepper, then sear in the pan for 3 to 4 minutes per side until browned. Transfer to a plate.

    3. 3

      Add the diced onion to the pan and cook, stirring occasionally, until softened, about 4 minutes.

    4. 4

      Stir in the garlic, cumin, coriander, smoked paprika, and cinnamon, and cook until fragrant, about 30 seconds.

    5. 5

      Add the quinoa, chicken broth, and diced tomatoes with their juices, stirring to combine.

    6. 6

      Return the chicken thighs to the pan, nestling them into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 20 minutes.

    7. 7

      Remove the chicken thighs, shred with two forks, and return the shredded meat to the pan, fluffing the quinoa with a fork.

    8. 8

      Taste and adjust salt and pepper as needed, then sprinkle with fresh cilantro and serve with lemon wedges.