Tikka Chicken over Quinoa Rice

"Fragrant spices envelop the chicken!"

2 Tbs. olive oil
4 chicken breasts
1 lime, juiced
1 cup milk
3 garlic cloves, crushed and chopped

2 Tbs. olive oil
1 large onion, thinly sliced and coarsely chopped
1 Tbs. coriander
1 1/2 teaspoon cumin
1 1/2 teaspoon smoked paprika
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cayenne
1 can diced tomatoes
2 cups fresh tomatoes, diced
2/3 cup water
2/3 cup heavy cream

2 cups brown rice
1/4 cup quinoa


1.     Prepare rice according to package directions, adding 1/3 cup additional water and quinoa to the rice when cooking.

2.     Place chicken in a zip lock bag.  Add lime juice, milk and garlic.  Marinate for 30 minutes.

3.     In a skillet, cook chicken in olive oil over medium heat.  Be sure chicken is cooked through (the time will depend on the thickness of the chicken breast).

4.     Remove chicken, place on cutting board and cover with foil.  Let sit for 10 minutes before slicing into 1/2" x 2” strips.

5.     In a large skillet, sauté onions in olive oil until they soften (8-10 minutes).

6.     Sprinkle seasonings over onions (coriander, cumin, paprika, nutmeg, cinnamon, ginger, cayenne) and sauté for about 1-2 minutes; the seasonings will become fragrant.

7.     Add canned and fresh tomatoes, stir to mix well.

8.     Add water and cream and stir.  Bring to a low boil, immediately reduce heat and simmer for 10 minutes.

9.     Add chicken to mixture, stir to combine well and simmer on low for 20 minutes.

10.  Spoon chicken mixture over quinoa rice.

11.  Serve and enjoy!


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