This is a definite favourite in our home. We have this for dinner every week without fail. The season determines what vegetables we serve with it and the extra bits and pieces make the dish texturally exciting and extra delicious and nutritious.
I have used snow peas and cucumbers now that the weather is warming up but you can use broccoli, and cauliflower in the cooler months.
500gramssweet potato ( roughly) cut into large wedges
olive oil
500gramschicken thighs
3cmginger grated
4tbspsoy sauce or tamari
1tbspsesame oil
1/2cupquinoa- I used tri coloured
1/2cupwhite rice ( you could use brown but you would have to cook it separately to the quinoa)
2cupsbone broth or water
1large handful of snow peas
1cucumber cut into slices
2nori sheets
To serve
Toasted seeds
Pickled ginger
Mayonnaise
Wasabi ( for those that like it)
Method
Preheat your oven to 200 degrees.
In a small bowl combine the chicken, soy, ginger, sesame and place in the fridge to marinate.
Meanwhile, bake your sweet potato with a good drizzle of olive oil and a pinch or two of salt for about 30 minutes untill soft and golden.
Combine the rice and quinoa together with 2 cups of water or bone broth and bring to the boil. Turn it down to a gentle simmer for 15 minutes until all of the water has absorbed. Remove from the heat.
Meanwhile, fry the chicken in a large frypan with a splash of oil on medium heat for about 7 minutes each side depending on how thick the thighs are. You want the chicken to be golden on the outside and cooked right through
Place all of the components on the plate and garnish with recommended garnishes as pictured.
For your baby- Combine sweet potato, rice and chicken and blend. Add a splash of water or brothBLW as pictured.
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