Chicken, Quinoa & Sweet Potato Recipe
Easy, healthy and delicious is only 45 minutes away. SugarRoti's Chicken, Quinoa and Sweet Potato American Casserole is packed with protein and loaded with flavor. With 4 fresh ingredients and one packet of SugarRoti Chicken Nu Spice, this dish delivers balanced layers of flavor featuring Bay Leaves, Cardamon, Cayenne, Chili Pepper, Cinnamon, Cloves, Coriander, Garam Masala, Garlic, Ginger, Paprika, Sea Salt, Star Anise, and Turmeric. The perfect weeknight dinner or weekend meal prep dish.
1 cup of quinoa
3 tablespoons olive oil or ghee (clarified butter)
1 large shallot, finely sliced (approx. 1/2 cup)
1 lb chicken breast cut into ½-inch cubes (ask your butcher to remove fat and cut into cubes)
1 lb sweet potatoes, skin-on cut into ½-inch cubes (approx. 4 cups)
1/2 cup water (or your favorite broth)
1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
Sour cream or yogurt (as desired)
¼ cup fresh cilantro, finely chopped
Prepare the quinoa in 2 cups of water and set aside (15 min).
Heat oil in a large saucepan over medium heat. Add SugarRoti Chicken Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add shallots, serrano and sauté until shallots are tender (4-5 min).
Add chicken, potatoes and water. Simmer uncovered until potatoes are tender but not mushy, stirring occasionally (20-25 min).
Remove chili pepper, bay leaves, cardamom pods, cinnamon sticks and cloves. Mix in cooked quinoa, stir in sour cream or yogurt and garnish with cilantro before serving.