Lightly Curried Chicken, Spinach and Quinoa (4)

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A healthy dinner on the table in a short space of time and any leftovers are great cold and would work well as a packed lunch. The curry flavor is mild –  just a hint really – though you could alter that to your taste and comes in the form of a dressing. The chicken and onion are poached together in aluminum foil. Peanuts and raisins in added to the mix. All in all, a nicely different dish.

Pre-heat oven to 350 degrees

2 x chicken breasts – cut into 1 inch slices

1/2 a medium onion – cut into slices, then halve the slices and separate into individual pieces

2 tbsp. olive oil

Salt and freshly ground black pepper

1 cup quinoa

2 cups of boiling water

10 oz. baby spinach

Handful of unsalted peanuts – chopped

1/2 oz raisins

1 tsp. curry powder

1 tbsp. apple cider vinegar

3 tbsp. olive oil

1 dessertspoon mango chutney

Put a piece of aluminum foil in an oven-proof dish and place chicken and onion slices on top. Pour the 2 tbsp. of oil over, season with salt and pepper and mix together. Make a little parcel with the aluminum foil and cook at 350 degrees for 25 minutes. After cooking, cut chicken into bite size pieces.

Meanwhile, place quinoa in a saucepan, add boiling water, bring to a boil then simmer for 15 minutes. Remove from heat and let sit for 5 minutes.

Place spinach in a large lidded pan,  add a little boiling water and cook for just a few minutes until spinach is wilted. Drain, then wrap spinach in a clean T-towel. When it is cool enough to touch, wring the T-towel to get rid of excess water, then chop the spinach.

Mix curry powder, apple cider vinegar and mango chutney together, add oil whisk well together.

To assemble, place quinoa in a large bowl, add the chicken, onion and their juices, chopped spinach peanuts and raisins. Pour over the curry dressing and mix well together.

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