Slow cooked chicken, eggplant, tomato, spiced quinoa, collard greens, with cucumber & mint yoghurt – QUINCHIC

Heating Instructions: Preheat the oven to 180°C. Bake the eggplant and chickpeas in their current container with the lid on for 30 minutes. When the chicken is nearly ready, microwave the quinoa for 90 seconds on full power. Plate up and top with the mint yoghurt.

Ingredients : quinoa, collard greens, red peppers, mixed herbs, coriander, cajun spice, ground cinnamon, chicken, tomato, eggplants, greek yogurt, cucumber, mint, garlic, coriander seeds, celery, onions, dried apricots, lemon juice, curry powder, chicken stock

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left to order for next Monday