Brazilian Chicken And Quinoa
|Ground pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Quinoa||1 Cup (16 tbs)|
|Ground coriander||1 1⁄2 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Sweet potatoes||1 Pound|
|Quartered pitted prunes||1⁄3 Cup (5.33 tbs)|
|Quartered dried figs||1⁄3 Cup (5.33 tbs)|
|Quartered dried apricots||1⁄3 Cup (5.33 tbs)|
1. Season chicken with salt and pepper. In a large Dutch oven, cook chicken in oil over medium-high heat, turning, until browned, about 7 minutes. Transfer to a plate.
2. Add onion to drippings in pan. Reduce heat to medium and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in quinoa, coriander, allspice, cumin, and ginger. Add broth, sweet potatoes, prunes, figs, and apricots. Return chicken to pan along with any juices that have accumulated on plate.
3. Reduce heat to medium-low, cover, and simmer until chicken is tender with no trace of pink near bone and liquid is absorbed by quinoa, 35 to 40 minutes.