30 mins
Easy
This Arab-style quinoa and chickpea salad is a celebration of textures and flavors 🌿✨
40 mins
40 mins
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.
1) Heat the coconut oil in a large pot over medium-high heat.
2) Stir in the rice, onion, garlic and cook for 3 minutes.
3) Pour in the coconut drink, chicken stock, mixed ground spices, salt, dried apricots and cashews.
4) Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.
5) Fry the sliced chicken breast in a pan with a pinch of black pepper.
6) Finally, boil the fresh spinach leaves and drain.
7) To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.
30 mins
2 hrs 45 mins
1 hr 20 mins