Harissa chicken with quinoa and travel plans ahead!
Most people who know me, know that we are cat lovers. At the low point (it was too much!) we had 5 furry creatures, but right now we have only one old lady left. Gizmo. Now Gizmo has reached the honorable age of 20 years this year. And we’ve had her since she was a little kitten so a pretty long time. Now she has a thyroid problem which means she is very skinny. But apart from that she is deaf and her eye sight is certainly not what it used to be. She’s also a little bit demented we think, but overall she is a happy cat.
One of the down sides of owning a really old cat is that sometimes you have to put her best interest before yours. In our case it means that we cannot go on any trip together at the moment. Gizmo gets upset when you move her out of her own little world and then stops eating. She is on daily medication so before, when we would go on holiday, we would bring her to a cathotel ( a really good one!) and she was given her medicine there. But the last time we went away (1,5 year ago… sigh) she almost died. She refused to eat because she missed us and her home. Bottomline; if we go away on vacation for any extended period of time (and with extended I mean anything more then 2 days) together she will basically be dead when we get home. Not an option in my book, so last year we decided that – as long as she is still with us – we will not be going on long trips together.
Ofcourse… that is tough sometimes. We both have busy lives and going away together is our time to relax and enjoy each others company.. It’ll have to wait! The good news is that I will be going on two trips in July. One to Weimar for the Foodstyling and photography workshop by Meeta and the other trip is to Ireland where I will finally be meeting Helene from Tartelette in real life for the first time plus I also get to spend some time afterwards with Mona. Now how cool is that? Really looking forward to both trips. Just a shame that Tom won’t be joining but our time will come at some point.
But enough of that now! I want to share this quick and delicious dish with you today. You know I love quinoa right? And paired with this delicious spicy chicken it is just one of the best meals you can have. And so healthy too!
Harissa chicken with quinoa
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
- 250g chicken filet
- 2 teaspoons harissa paste
- 1/2 teaspoon smoked paprika powder
- 150g quinoa
- 1 courgette (zucchini, cut into cubes)
- 100g chestnut mushrooms (cut into slices)
- 2-3 sprigs thyme (leaves only)
- 2 leaves sage (chopped finely)
- 2 tablespoons chives (chopped)
- 2 tablespoons sunflower seeds (roasted)
- olive oil
|Rub the harissa on the chicken filets and sprinkle some of the smoked paprika over it. Don't overdo it as the smoky flavor can be quite overpowering.
Heat a griddle or frying pan and bake your chicken. Be careful as the harissa tends to spatter a bit
|Put a pot of boiling water on and add 1 cube of chicken stock. Once boiling add your quinoa and cook for about 15minutes or according to package instructions.
Heat a frying pan with oil and bake your courgette first. Once they start to soften, add the mushrooms and the thyme leaves as well as the sage.
Roast your sunflower seeds in another (dry) pan
|Drain the quinoa once cooked and add the baked courgette and mushrooms to it. Be sure to check the seasoning and add salt and pepper where needed. Add the sunflower seeds. Slice your chicken and drape over the quinoa. Sprinkle with chives.|
Recipe by Simone van den Berg
On another note; remember that give away I had a while ago for the book The Chef and I by my dear friend Mona? Well using the plugin ‘and the winner is’ I can now reveal that the lucky person receiving one of the books is PJ from Seduce your tastebuds!
Congratulations to PJ!! I’ll be contacting you by email shortly!