Emprimir
Correo Electrónico
Add a photo
Ingredientes
- for the chicken:
- 1 Garlic clove small minched
- 1 Tbsp "Ras el Hanout"
- ½ tsp Chili flakes
- 1 Tbsp Olive oil
- ½ Tbsp Honey
- 2 Tbsp Pomegranate molasses
- Salt and pepper
- for the qinoa
- 1 tbsp oil
- small onion thinly sliced
- 1/2 c quinoa
- water
- bunch of fresh green beans
- 1 tbsp lime juice
- 1/2 tbsp honey
- 1 tbsp olive oil
- minched garlic
Direcciones
- for the chicken:
- Mix in a small bowl the garlic, all the Ras el Hanout, chili flakes, a generous pinch of salt and 1 Tbsp olive oil
- Using a sharp knife, score each chicken piece twice, cutting across the skin, and place in an oven proof pan
- Rub your Ras el Hanout paste all over the chicken pieces
- Place in pre-heated oven
- After 15-20 minutes in the oven, remove and drizzle the pomegranate molasses over all pieces of the chicken and continue cooking for another 8-10 minutes
- for the qinoa:
- Cook quinoa while baking chicken
- In a medium sized sauce pan, heat 1 Tbsp oil, add the thinly sliced onion, cook stirring often until soft, about 4-5 minutes
- Add ½ cup quinoa and 1 cup of water to the saucepan and bring to a boil
- Once it reaches a boil, reduce the heat, cover and let simmer for 10 minutes
- After 10 minutes lift the lid and put green beans on top and cook covered for 5 more minutes, set aside when done
- Prepare dressing for quinoa
- In a small bowl mix together 1 Tbsp lime juice, honey, 1 Tbsp olive oil and remaining garlic
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 351g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 105 | 42% |
| Total Fat 11.83g | 15% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 319mg | 9% |
| Total Carbs 30.67g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 5.06g | 3% |
| Protein 6.4g | 10% |
