Saturday, November 15, 2014

Lemon Coriander Chicken on Quinoa

Friday 7 November
There is an acre of cilantro still green in the garden, so we picked a small bushelful to make our favorite Lois Kane Memorial chicken - the original way, with lemon, as we were just about out of limes.
For a side that would soak up that lovely sauce, we got out the jar of quinoa we acquired a while ago.  Except for having to be washed carefully in a sieve (otherwise it may taste soapy), quinoa cooks rather like rice.  We poured a little olive oil in the bottom of the pot, toasted the washed and drained quinoa in it for a minute, added some salt and five or six crushed cardamom pods for flavor, put in twice as much water as there was quinoa, and brought to a boil.  Once it was boiling, covered the pan, lowered the heat, and let simmer 15 minutes, then took off heat and let sit for 5 minutes more.  Took off the cover, fluffed the grains, and there it was.

They were made for each other.  Literally.

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