Ras el Hanout Chicken with Pistachio Fig Quinoa is a delightful fusion dish that marries North African spices with a modern grain salad. The chicken, marinated in Ras el Hanout, a fragrant spice blend, offers a rich aroma and deep, complex flavor profile. Quinoa, a protein-rich grain, is elevated with sweet figs and crunchy pistachios, adding textures and a subtle sweetness. This dish is not only a visual feast with its vibrant colors but also a taste sensation. Loved for its balance of flavors and healthful ingredients, it brings together the warmth of North African cuisine with contemporary dietary preferences, making it perfect for a family dinner or a special occasion.
Ras el Hanout Chicken with Pistachio Fig Quinoa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken Breast – 500 Grams
- Ras el Hanout – 2 Tbsp
- Quinoa – 1 Cups
- Pistachio – 0.5 Cups
- Dried Fig – 0.5 Cups
- Onion – 1 Piece
- Garlic – 2 Cloves
- Olive oil – 2 Tbsp
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
3 Grams
Saturated Fat
30 Grams
Carbohydrates
5 Grams
Dietary Fiber
8 Grams
Sugar
400 Mg
Sodium
6 Mg
Vitamin C
Directions
Step 1
Preheat the oven to 200°C. Season the chicken breasts with Ras el Hanout and half of the olive oil, ensuring they are well-coated.
Step 2
Place the chicken on a baking tray and roast for 25-30 minutes until cooked through.
Step 3
Let it rest before slicing.
Step 4
While the chicken is roasting, rinse the quinoa under cold water. Cook it in a pot with 2 cups of water over medium heat until it absorbs all the water.
Step 5
Chop the onion and garlic. Sauté them in the remaining olive oil in a pan until golden brown.
Step 6
Add the cooked quinoa, chopped figs, and pistachios to the pan. Season with salt and pepper, and stir well to combine.
Step 7
Serve the sliced chicken on a bed of quinoa salad. Garnish with extra pistachios if desired.
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