Spicy Quinoa Crusted Chicken Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
• Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
• While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Steps:

• Place the quinoa on a clean kitchen towel and blot to remove any excess moisture. Transfer the quinoa to a shallow bowl. Add the breadcrumbs, salt, garlic powder and paprika. Stir to combine well.
• In another shallow bowl, beat the eggs.
• Dip the chicken into the egg and then into the quinoa mixture, pressing evenly to coat.
• Heat a large skillet over medium-high heat. Add a thin coat of oil and working in batches, if necessary, cook the chicken tenders in a single layer until the quinoa is golden and the chicken is cooked through, 4 to 5 minutes on each side. Remove to a plate and serve with ketchup and mustard.