Autumnal Chicken, Pumpkin and Quinoa Pot
This is a really easy and healthy one-pot wonder, which is also gluten and dairy free. It would make a great sharing pot for family and friends before heading out trick or treating at Halloween. Once cooked, cut the chicken into smaller portions to stretch to feed many.
4 people
30 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 2 sticks Celery finely chopped
- 4 - Chicken Breast bone and skin on
- 1 litre Chicken Stock Cube
- 75 g Dried Cranberries (optional)
- 2 cloves Garlic crushed
- 1 tbsp Olive Oil
- 1 - Onion finely chopped
- 350 g Quinoa
- 1 pinch Salt
- 1 handfull SuperValu Fresh Sage leaves
- 800 g SuperValu Pumpkin or squash, deseeded, peeled and diced
Method
*This recipe serves 4-6.
- Place a large pan that has a tight-fitting lid over a high heat and add the oil. Season the chicken breasts and add them to the pan, skin side down. Fry for 3 to 4 minutes, until golden brown, then remove and set aside.
- Reduce the heat a little and add the pumpkin, onion and celery. Sauté for 4 to 5 minutes, until beginning to soften. Reserve some sage leaves for serving and finely chop the rest. Add them to the pan along with the garlic, cooking for 1 minute. Add the quinoa, cranberries, if using, stock and salt and pepper and stir well, then nestle the chicken breasts in.
- Bring to the boil, pop the lid on and reduce to simmer for gently for 20 to 25 minutes, until the liquid has been absorbed, the quinoa is tender and the chicken is cooked through. Don't be tempted to lift the lid or stir it during this time.
- Divide between plates or bowls, scatter the reserved sage leaves over and serve at once.
Tip: Pork loin chops would work well instead of the chicken breasts if preferred. Alternatively, omit the chicken for a vegtarian meal, adding cooked chestnuts in its place.
