Thai Coconut Quinoa
with Peanut & Lime Chicken
This dish is inspired by memories of Anita’s mom creating wonderful peanut sauces and incorporating our favorite grain quinoa instead of rice.
- 4 chicken breast (skin removed)
- 2 cloves of minced garlic
- 1 white onion finely diced
- 2 tablespoon of minced fresh ginger
- 2 Thai chili 1 tablespoon of fresh unsalted peanut
- 1 tablespoon of unsweetened peanut butter
- 2 cups of quinoa
- 1 lime juice and zest
- 1 pc of fresh lemongrass
- 1 ½ cup coconut milk
- 1 cup of chicken stock
- 3 sprig of fresh coriander
- 1 teaspoon of sambal
- 2 tablespoon of coconut oil
1- In a medium skillet sweat the onion with one clove of garlic 1 tablespoon of ginger ½ of finely chopped lemongrass and one Thai chili.
2- Add the sambal and the unsalted peanut.
3- Deglaze with chicken stock and bring to a boil.
4- Reduce the liquid by ⅓ add 1 cup of coconut milk and the unsweetened peanut butter.
5- Reduce the sauce for 20 minutes adjust the seasoning and blend to a food processor.
6- For the Quinoa bring 1 litre of water to a boil with ½ cup of coconut milk, one clove of garlic the finely chopped ginger, lemongrass the stem of the coriander finely chopped and the remaining finely chopped lemongrass.
7- When the liquid come to a boil add the quinoa and the remaining Thai chili. (Cooking time approximately 15 minutes)
8- When Quinoa is cooked drain it but saved the remaining liquid
9- Season the quinoa with lime juice, lime zest salt and pepper as needed and set aside in a warm place.
10- In a skillet heat up the coconut oil, seared the chicken breast on both side, until light golden and finish in the oven. Note: keep in mind internal temperature of a chicken breast should be 165°F or 75°C.
11- Remove the chicken from the oven let it rest for 5 minutes and add to the peanut sauce and let it simmer for 5 minutes. Serve on a plate with coconut quinoa and the fresh coriander leaf.
12- Buon Appetito
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