One-pot Chicken Thighs with Quinoa, Olives, and Carrots

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain with a similar texture, while rice is more economical.

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Canned black olives are less expensive and still provide a briny flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil option.

Slice the onions, dice the carrots and bell pepper, and thinly slice the garlic.

Season the chicken thighs with harissa, cumin, red chili flakes, ½ teaspoon salt, black pepper, and the zest of one lemon. Save the lemon for juicing later.

Heat the olive oil over medium heat in a medium pot and brown the chicken on all sides.

Transfer the chicken thighs to a plate.

Add the onions to the pot and sauté the onions over medium heat until browned, about 6-8 minutes, then add the garlic, carrots and bell peppers. Cook until softened, about 3-4 minutes.

Return the chicken thighs to the pan, add the green olives, quinoa, 1 teaspoon of salt, and enough water to cover by about 1/2 inch.

Cover the pot and simmer for about 20 minutes until the chicken and quinoa are cooked.

Add the juice of the lemon and the chopped cilantro or parsley, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary