Saffron-spiced chicken stew with quinoa and vegetables
- 2 chicken fillets, diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red pepper, diced
- 1 zucchini, diced
- 2 carrots, diced
- 1 cup quinoa
- 2 dl vegetable broth
- 1 tsp saffron threads
- 1 tsp paprika powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions for cooking with saffron
Fry the chicken pieces in a large frying pan with a little olive oil until they are cooked through and slightly coloured. Then take the chicken out of the pan and set aside.
Add onions, garlic, peppers, zucchini and carrots to the same pan. Fry on medium heat until the vegetables are soft.
Cook the quinoa in a separate saucepan according to package directions, but use vegetable stock instead of water for extra flavor.
Back to the pan with the vegetables, add the saffron, paprika and cumin. Stir so that the spices are distributed evenly.
Add the chicken pieces to the vegetables and mix well. Let cook until the chicken is cooked through and the flavors have mixed well.
When the quinoa is ready, put it in the pan with the chicken and vegetables. Mix thoroughly and season with salt and pepper.
Serve the saffron-spiced chicken stew with quinoa and vegetables in deep plates. Garnish with fresh parsley.
This recipe makes about 2-3 servings. You can easily adjust the amount of ingredients based on your needs. It’s a nutritious meal that’s rich in protein from the chicken and whole grains from the quinoa, while also containing plenty of colorful vegetables. The saffron gives a lovely taste and aroma to the dish without having to use extra fat or calories.