Poached Chicken Thighs with Ginger-Coconut Quinoa

I have literally been eyeing this recipe for almost a year now.  Every week as I plan our meal plan I would flip through my binder and almost alway stop and try to find a way to fit this recipe into our week.  Well this week it actually makes sense for our week of eats.

The recipe is part of a “cook once, eat 3x” series that Cooking Light has been featuring.  It’s a little misleading because you most definitely still have to cook but when I cooked this meal on Monday I prepared lots of quinoa that will take us through the rest of the week in a meal on Wednesday evening.

As always, I get nervous that my expectations of a dish are too high (I mean, ginger-coconut will get me every time) but this meal was incredible.  The flavors are absolutely amazing and there are so many flavors!

The chicken is marinated in EVOO, lime zest + juice, adobo sauce (think smoky, not spicy), ginger, garlic and soy sauce before being poached in the marinade along with chicken stock.  That same stock is then used to cook the quinoa the first time.  After you reserve quinoa for the rest of the week, you add in coconut milk and ginger that seriously adds a punch of flavor.  I find that coconut milk can sometimes get lost in recipes, but that didn’t happen here.

gingercoconutquinoa

If you’re unsure about quinoa, please give it a try.  I think this is a great recipe for quinoa because there are SO many flavors – the ginger, the garlic, the lime zest and the coconut milk infuse the quinoa for an insane layering for flavors.  Poaching the chicken keeps it super tender.  And the sprinkle of green onions add a little freshness and pop of brightness.

Stay tuned for how I used the rest of the quinoa!

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One thought on “Poached Chicken Thighs with Ginger-Coconut Quinoa

  1. Pingback: King Ranch Chicken and Quinoa Casserole | A Tasty Life

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