So, my husband was out with the guys one night and I had a craving for a mild curry dish. I don't usually like curry, but oddly this is what ended up in the pan for dinner. It turned out really good. For those of you who have never had quinoa, I thought it tasted like a cross between couscous and brown rice. It was really enjoyable. Hope you like it.
Yellow Chicken
(about 3-4 servings)
2 boneless, skinless chicken breasts, sliced thin
1 tbsp butter
1-2 tbsp olive oil
1 tsp tumeric
1/4 tsp asafoeteida powder
1 tsp pepper
1 tsp herbes de provence
1/2 tsp curry powder
1 tbsp garlic, minced
2 pkgs frozen vegetables of your choice (I used green beans, carrots, broccoli, and mushroom mixes)
1/2 box of quinoa
1 1/2 cups low sodium chicken stock (add water to a can to make the right amount if needed)
Make quinoa with chicken stock instead of water, according to package directions.
Add butter and oil to skillet. Once butter is melted, add tumeric, pepper, and curry powder and saute for a minute. Add chicken, garlic, and remaining seasonings to skillet, tossing to coat and cook until chicken is nearly done (about 3 minutes). Add vegetables and cook until vegetables and chicken are fully cooked. Taste for salt and add some if necessary.
Serve either on top of quinoa or side by side with it.
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