Chicken Quinoa Curry Masala

5 large chicken legs

1 cup quinoa

2 cups vegetable broth

1 large onion, chopped

1 large sweet potato

2 cups baby spinach

3 tablespoons curry masala blend

extra virgin olive oil

sea salt and black pepper

Remove skin off chicken and cut into three equal pieces. 

Combine 1 tablespoon of curry masala blend with 2 tablespoons of extra virgin olive oil. Season with sea salt and black pepper. Add chicken pieces, making sure to fully coat the chicken. Leave to rest.

Add vegetable broth and two tablespoons curry masala blend to a large deep sided skillet and cook Quinoa according to the directions on the packaging.

In a large skillet on medium high heat, cover the bottom with extra virgin olive oil (about two tablespoons).  Add onions when hot and saute until soft. Add chicken and sweet potatoes, then lower heat to medium. Season with sea salt and black pepper and continue sauteing until chicken and sweet potatoes are cooked (about 30 minutes). Add spinach and quinoa to the pan and stir to combine. Drizzle extra virgin olive oil over the top and remove from heat.

Serve hot.

Caramelized Veggie Stuffed Sweet Potato

4 large sweet potatoes

2 large white onions, chopped

8 asparagus, chopped

8 large cremini mushrooms, sliced

2 garlic cloves, crushed

3 tablespoons good quality balsamic vinegar

sea salt and black pepper

Preheat oven to 400 F

Rub potatoes with extra virgin olive oil. Season with sea salt and black pepper. Use a metal fork to poke holes in the potatoes. Bake for 1 hour or until soft. Keep warm.

On medium high heat, drizzle a generous amount of extra virgin olive (about three tablespoons) on a large deep sided skillet. When hot, add onions, garlic, mushrooms, asparagus, and balsamic vinegar. Season to taste with sea salt and black pepper. Saute until vegetables are soft and caramelized.

Cut potatoes lengthwise across and fill with the vegetable topping. Sparingly drizzle some of the balsamic reduction from the pan over the top and serve right away.

4 servings