Saturday, April 9, 2016

Chicken with Kale and Quinoa

This is a nice tasty, cozy dish to make when it's supposed to be spring but it's snowing outside? Welcome to Michigan!

1 pkg of boneless chicken thighs
1 cup quinoa
2 cups chicken broth
Tabasco sauce
1 onion sliced
2 cloves garlic minced
thyme and cumin
salt and pepper
olive oil
1 pkg sliced mushrooms
4 cups chopped kale

In large lidded skillet, brown chicken that has been seasoned with thyme, cumin, salt and pepper in a T of olive oil a few minutes on each side. Remove to plate. Add some more olive oil and then brown the onions and mushrooms. Throw in the quinoa and garlic, stir around and then add the kale in bunches to wilt. Add the chicken thighs back in and add the chicken broth. Bring to a boil--season it all with some Tabasco for a punch of spice and then put a lid on, turn down to simmer for 20 to 30 minutes. Good with a nice crusty bread.

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