Chicken & Pumpkin Tagine with Tricolour Quinoa
Chicken thighs in a flavorful tagine with pumpkin and tricolour quinoa, perfect for gut health. Enjoy this delicious and nutritious meal!
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Cooking tools:
- Immersion blender
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Can opener
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
- Ladle
- Pepper mill
- Mixing bowl
- Serving bowl
Ingredients
- 1 tablespoon olive oil
- 4 spring onions, finely chopped (green part only)
- 2.5cm piece fresh root ginger, peeled and grated
- 2 tablespoons mild curry powder
- 2 teaspoons ground turmeric
- 2 teaspoons ground cinnamon
- 400g boneless, skinless chicken cubes (breast or thigh)
- 2 x 400g tins Italian chopped tomatoes
- 1 tablespoon maple syrup
- 1 small crown pumpkin, peeled, seeded and cut into cubes (about 500g in size)
- about 450ml chicken stock (IBS Friendly – page 00)
- 300g tricolour quinoa
- 700ml water
- 4 tablespoons natural yoghurt
- 1 tablespoon chopped fresh mint and/or flat-leaf parsley
- sea salt
- freshly ground black pepper
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