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Recipe by Yussi Weisz

Yussi’s Chicken and Quinoa

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Meat Meat
Easy Easy
4-6 Servings
Allergens

No Allergens specified

Ingredients

Chicken and Quinoa

  • 1 Spanish onion, diced

  • 4 cloves of garlic, chopped

  • 4 chicken legs, cut to thighs and drumsticks

  • 14 ounces Pereg White Quinoa

  • 32-ounce carton chicken stock

  • cherry tomatoes

  • fresh checked basil

Directions

1.

Begin by sautéing the diced onions in a pot for around five minutes until they become translucent.

2.

Add the chopped garlic to the pot and sauté for an additional two minutes.

3.

Add the chicken legs to the pot, skin side down, and cook on a high flame for about three to four minutes to achieve a nice color on the skin.

4.

Add in the quinoa, spices, chicken stock, cherry tomatoes, fresh basil, chopped scallions, and some salt and pepper.

5.

Cover the pot, reduce the flame to low, and let it cook for two to three hours. Alternatively, you can bake it in a 350-degree oven.

6.

Season with more salt and pepper to taste before serving. Enjoy your chicken and quinoa dish L’kovod Shabbos Kodesh!

Yussi's Chicken and Quinoa

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Chaya Cohen
Chaya Cohen
7 days ago

Amazing recipe! Chicken and quinoa were super soft and very tasty! Question: Can this be made with the chicken pre-skinned?

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Avigael Levi
Admin
Reply to  Chaya Cohen
7 days ago

Yes, sure!

estie gansburg
estie gansburg
16 days ago

Can I bake this in a disposable 9×13 and if yes how?

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Avigael Levi
Admin
Reply to  estie gansburg
12 days ago

Yussi says: “I never tried it. But I don’t see why not. 
Just follow the instructions/ recipe as much as possible. 
You’ll get a dish as close as possible to this recipe.”

stern stern
stern stern
17 days ago

do you have to soak quinia first

Avigael Levi
Admin
Reply to  stern stern
13 days ago

No, you don’t need to soak quinoa. However, doing so is said to make it easier for people to digest. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.