New You Boot Camp Meatballs
17th April 2015
New You Boot Camp Mushroom Risotto
17th April 2015
Ingredients
- 12 chicken fillets
- 2 onions
- 2 cloves garlic
- 4 apricots
- 1 Lemon
- 1 tsp turmeric
- 1 tsp Cumin seeds
- 150 gm quinoa
- 200 gm chickpeas
- 2 tsp Swiss Marigold Bouillon
- 1 tomatoes
- 1 red onion
- 1/2 cucumber
- 1 tbsp olive oil
- 1/2 Red pepper per person
Servings:
Instructions
- Lightly saute onions and garlic, add cumin seeds.
- Mix with quinoa and chickpeas.
- Add sliced whole lemon and sliced apricots and Stir in turmeric.
- Put in baking dish and place whole chicken thighs on top (place red pepper on vegetarian dish 1/2 pepper per person).
- Pour over Bouillon stock to cover quinoa.
- Cover with baking paper.
- Bake at 180 degrees until chicken is tender and stock absorbed by quinoa.
- Serve with diced tomato, onion, and cucumber.
