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Middle Eastern Chicken Pot and Butter-Nut Quinoa » digest LA
Middle Eastern Chicken Pot and Butter-Nut Quinoa

Middle Eastern Chicken Pot and Butter-Nut Quinoa

One thing that has struck me recently is the sheer number of different ingredients I have in my kitchen. If I need vinegar, I can choose from white wine, champagne, sherry, balsamic, apple cider, and even raspberry. I have been trying to save a bit of money so it makes sense to choose recipes that use things I already have around the house. I am not a fan of Rachel Ray, but her recipe for Middle Eastern Chicken Pot and Butter-Nut Couscous uses chicken thighs (cheap), pine nuts, dried fruit, cumin, coriander, olives — all of which I have. I replaced the couscous with quinoa to add an educational element to the recipe. I haven’t ever eaten quinoa much less cooked it. Of course with all my clever planning, I forgot that I didn’t have any paprika so I added a bit of cayenne pepper instead.

What can I say? It is not the most glamorous or photogenic recipe, but it is affordable and easy for a weeknight. And for me, it provides meals for days.

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