Kitchen Tools

  • Small pan
  • Small bowl
  • Medium bowl
  • Medium pan
  • Plate
  • Cheese grater

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 ear corn

2 tablespoons delicate extra-virgin olive oil, small

1 tablespoon cilantro

1/2 cup mild pico de gallo salsa

8-10 ounces organic boneless chicken breast

1 clove garlic

8 yellow corn tortillas

to taste salt and pepper

1 teaspoon chicken seasoning (cumin, chili powder)

1/2 cup medium cheddar cheese

1 limes

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Prepare the Ingredients
• Pat the chicken thighs dry with paper towel and season with salt and pepper to taste.
• Rinse and halve the grape tomatoes. Mince the garlic. Roughly chop the sun-dried tomatoes.

Cook the Chicken
• Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add the chicken. Cook until the chicken starts to get brown and crispy, about 3-4 minutes, then flip and repeat on the other side.
• Stir in the garlic, cinnamon stick and the Moroccan spice mix. Add the grape tomatoes, ½ cup water and the sun-dried tomatoes. Bring to boil.
• Once boiling, reduce the heat to simmer and continue to cook until the chicken is cooked and the sauce has reduced, about 25 minutes. Chicken is done when it reaches a minimum internal temperature of 165ºF and shows no signs of pink.
• Carefully remove the cinnamon stick.

Make the Quinoa
• While the chicken cooks, rinse the quinoa in a fine sieve and add it to a small pot with 1 ½ cups of water and a pinch of salt. Bring to boil.
• Once boiling, reduce the heat to simmer. Cook for 7 minutes and then stir in the raisins. Continue to cook until the water is absorbed and the quinoa is tender about 3-7 more minutes.

Bring It All Together
• Evenly divide the raisin quinoa between two plates.
• Top with the some of Moroccan chicken thighs and sauce to serve!