Friday, 15 June 2012

Skinny eating: Harissa Chicken with Bulgur wheat and Quinoa

Here is tasty version of a Moroccan dish which is light weight but hearty.

Ingredients: ( serves 4 people) cooking time- 40-45mins

1 large green onion roughly chopped
2-4 tablespoons of olive oil
2 large chicken breasts square chopped
1 tablespoon of Harissa paste
150g of bulgur and quinoa mix
1 can of chopped organic tomatoes with juice
sea salt for taste
1 pinch of Saffron
1 teaspoon of paprika

Now to cook-

Heat the olive oil in a large saucepan ( medium heat)

Then throw in the onions and cook until translucent. Cover the pan so it seals in the juices and moisture

Once translucent, thrown in the chicken cubes and cover. allow to cook until chicken turns white and the juices are released. ( we want the juices for flavour).

When the chicken is cooked, now add in the bulgur and quinoa ( uncooked) and stir until the juices are absorbed.

now, carefully add the harissa paste, stir, then add the paprika and a pinch of sea salt. stir until the mix covers everything ( chicken, bulgur what /quinoa). finally add the tomatoes along with juices, give it a final stir, reduce the heat to low medium to slow cook.

after 10 minutes or so,. add a the saffron, stir and cover.

the dish is ready when it starts to become deliciously fragrant thank to the saffron.

thr trick to this dish is the slow infusion of the chicken juices into the bulgur wheat and quinoa and the fater the addition of the tomatoes, the infusion of the mix with the rest of the ingredients in the saucepan.

Serve with side salad or tabouleh, have some yoghurt with a dash of mint for extra refreshing zest.

skinny points:

lean chicken breast- high protein low fat
harissa- chillies for lipolysis and metabolism boost
saffron- aromatic twist and also an aphrodisiac
bulgur and quinoa- great alternative to rice/couscous for low GI eating. quinoa gives it some crunch.

why I like this dish- simple and fragrant. warming and tasty.
keep the servings small and add some paprika if you want more heat, or squeeze of lemon juice to reduce the chilli heat.

ps: throw in some radiant looking skin  and glossy mane ( run some argan oil through your hair), you are set for a lovely evening get together. Red wine always goes well with this dish, preferably something sweet to temper the heat.

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