Kitchen Supplies:

  • Paper towel
  • Large pot
  • Sieve
  • Small pot

Recipe by: Sarah Huggins,
Serves: 2
Prep Time: Quick & Easy


18-20 oz. boneless, skinless chicken thighs

to taste salt & pepper

2 cups tomatoes, grape or cherry

¼ cup herb, parsley

1 onions, yellow

2 cloves garlic

2 tbsp. sun-dried tomatoes

1 tbsp. biodynamic extra virgin olive oil

1 tbsp. moroccan spice mix (cumin, ginger, coriander, cinnamon, turmeric)

½+1½ cups water

¾ cup ecuadorian quinoa

2 tbsp. dried sultana raisins

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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.
• Rinse and roughly chop the parsley.
• Dice the onion and 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 onion, garlic, and Moroccan Spice Mix.
• Stir in the grape tomatoes, ½ cup of 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 through and the sauce has reduced, about 25 minutes. The chicken is done when it reaches a minimum internal temperature of 165ºF and shows no signs of pink.

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 and cook, uncovered, for 7 minutes. Stir in the raisins and 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 Moroccan chicken thighs (with sauce) and garnish with fresh parsley to serve!