This is a more nutritious take on a risotto, using quinoa instead of the classic arborio rice, but it still feels like a sumptuous, cosy meal. Quinoa is high in protein, essential minerals and it is much less likely to give us the post-meal slump we get from refined grains. The quinoa brings a nutty flavour to this dish which pairs nicely with the mustard chicken.
I like to make this dish using a slow cooker, as it makes the chicken particularly tender, but I've also given you the recipe for a shorter hob-cooked version. This recipe also works really well with skin-on chicken thighs if you'd prefer.
Serves 2
On the hob: 30 mins; Slow cooker: 4 hours
Ingredients
2 organic chicken breasts
1 tbs dijon mustard
3 garlic cloves, crushed
200ml veg or chicken stock
100ml white wine
2 tbs sage, chopped
50g organic butter (or 50ml olive oil if dairy-free)
2 leeks, sliced
150g quinoa
150g cavelo nero
10 sage leaves
Method
Mix together the mustard, crushed garlic, salt and pepper and rub all over the chicken breasts.
Slow cooker method:
Place the breasts in the pot and add the stock, wine, leeks and chopped sage. Cook on a low heat for 3-4 hours until the chicken is cooked through and tender (check after 3).
Once the chicken breasts are cooked, take them out of the pot and put them on a baking tray. Slice up half of the butter and put it on top of the breasts along with the additional sage leaves. Turn the grill up to its highest setting.
Take the pot with the leftover stock and put it over a medium heat on the hob. Add the quinoa, cavelo nero and 100ml water and cook for 20 minutes or so, until the quinoa is cooked with a risotto-like consistency (add water to loosen if necessary).
After 15 minutes, put the chicken breasts under the grill for 5 minutes, until they are golden brown and the sage is crispy.
Finish the quinoa by stirring through the rest of the butter. Serve immediately with the chicken breasts on top of the quinoa risotto.
Hob method:
Place the breasts in a large saucepan and add 100ml of stock, wine and sage. Cook on a low to medium heat with the lid on for 20-25 minutes until the chicken is cooked through and tender (check after 20).
In a separate pan, add a little cooking oil and cook the leeks over a low to medium heat for 5 minutes. Add the quinoa, cavelo nero, the rest of the stock and another 100ml water. Cook for 20 minutes or so, until the quinoa is cooked with a risotto-like consistency (add water to loosen if necessary).
Once the chicken breasts are cooked, turn the grill up to its highest setting. Put the breasts onto a baking tray, slice up half of the butter and put it on top of the breasts, along with the additional sage leaves. Grill for 5 minutes until they are golden brown and the sage is crispy.
Finish the quinoa by stirring through the rest of the butter. Serve immediately with the chicken breasts on top of the quinoa risotto.
I love to hear how you get on with my recipes, so feel free to comment below!