Description
One Pot Mustard Coconut Chicken Skillet with Quinoa.
Ingredients
- 1-½ Tablespoon Whole Grain Mustard
- 1 teaspoon Hot English Mustard
- 3 cloves Garlic, Minced
- ½ Tablespoons Olive Oil
- 1 teaspoon Mixed Dried Herbs
- 4 Chicken Thighs
- 1 cup, 11 tablespoons, 2-½ pinches Coconut Milk
- ½ cups Red & White Quinoa Blend
- 1 cup Baby Spinach Leaves
- Salt And Pepper
Preparation
In a large bowl, make a paste with the whole grain mustard, hot English mustard, minced garlic, olive oil, and mixed dried herbs. Place the chicken thighs in the bowl and coat well with the paste.
Cover the bowl with cling film and place in the fridge to marinate for 30 minutes. You can skip this step, but it does add more flavour if you have the time.
Place the marinated chicken in a skillet on medium high heat for about 10 minutes, turning once to brown the chicken on both sides. Take the skillet off heat and add coconut milk, quinoa, and any mustard paste that may have been left in the mixing bowl. Place back on a medium low heat and simmer for about 20 minutes, until chicken is cooked through and quinoa is cooked. Turn chicken once or twice during cooking. The sauce should have thickened up but still be pourable; if it is too thick, add a little water to thin it down.
Add baby spinach leaves while sauce is piping hot—they will cook from the residual heat in a minute or two. Season with salt and pepper to taste and serve.
