Persian Chicken Drumsticks with Quinoa

Ingredients

  • • 8 Chicken drumsticks

  • • 2 cups of quinoa (pre-soaked until sprouted)

  • • 2 TBSP of coconut oil

  • 2 TBSP of below Persian spice blend:

  • 4 tsp Cumin ▪ 1/2 tsp Ground Clove ▪ 4 tsp Cinnamon ▪ 2 tsp Dried Rose Petals ▪ 1 tsp Black Pepper ▪ 2 tsp Turmeric ▪ 2 tsp Ground Cardamom

  • 1 Large brown onion

  • 2 Cloves of garlic

  • 1200ml of Chicken or vegetable stock

  • 6 Medjool dates pitted

  • 50g toasted slivered almonds

  • 4 TBS Parsley

  • Coriander to garnish

Method

  1. Coat the chicken in the Persian spice blend and set aside

  2. In a large sauté pan heat the coconut oil, add garlic, onion and cook until soft and slightly browned (about 6-8 minutes)

  3. Add the chicken – seal and brown on all sides

  4. Add 500ml of the stock and the dates and parsley. Bring to a simmer and cook until the chicken is tender (about 20 minutes)

  5. Cook the quinoa separately in remining stock for approximately 15 minutes until stock is absorbed and quinoa is tender

  6. Alternatively, if the sauté pan is large enough, add the quinoa to the chicken and pour over enough stock to cover the chicken and quinoa and finish cooking together.

  7. Serve and garnish with toasted almonds and coriander.

Amanda Lupica