Gluten-free Moroccan skillet quinoa and chicken

Gluten-free Moroccan skillet quinoa and chicken

  • 4


  • 2 lemons
  • 1 Tbsp. of paprika
  • 2 tsp. of ground coriander
  • 2 tsp. of ground cumin
  • 1 tsp. of kosher or sea salt
  • 1/2 tsp. of black pepper
  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup dried apricots, roughly chopped
  • 1 cup organic quinoa (pre-rinsed)
  • 2 cups gluten-free chicken stock
  • 1/2 cups sliced almonds
  • 1/2 cup flat-leaf parsley leaves
  • 6 boneless, skinless chicken thighs cut into 2-inch pieces


  • Juice one of the lemons and thinly slice the other. Cut the slices into quarters so that you have small pieces of lemon. Set both aside (separately) for later.
  • In a medium mixing bowl, combine the paprika, coriander, cumin, salt and pepper, and stir to combine. Add the chicken pieces and toss to coat.
  • In a large skillet with a lid, heat the olive oil over medium-high heat. Add the chicken and brown, stirring frequently, for 3-4 minutes. Add the lemon pieces, onion, garlic and apricots. Cook, stirring frequently until onion softens, about 5 minutes. Add the quinoa and cook, stirring, for 2 minutes. Add the chicken stock and lemon juice. Raise the heat and bring to a boil. Cover pan, lower the heat to a medium-low and cook covered for 20 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from the heat and let sit, covered, for 5 minutes.
  • While the quinoa and chicken sits, toast the almond slices. In a small dry skillet over medium heat, toast the almonds for a few minutes, stirring often until they are browned and fragrant.
  • To serve, put the quinoa chicken mixture in a serving bowl, fluff gently with a fork and top with toasted almonds and parsley leaves
Find out how this pseudo grain can provide a great source of protein and fiber here: Superfood spotlight: Quinoa.
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