Cinnamon Spiced Chicken Stew

This is one of those easy one pot/pan meals. Minimal mess = little clean up and you know what…the results are great. The rub is optional for the chicken, but it makes for a nice spice!

Ingredients

For the rub:
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon cane sugar
1 teaspoon salt
¼ teaspoon cayenne pepper
2 farmhouse chicken breasts
½ onion (sliced thinly)
2 medium carrots (peeled and sliced)
1 small yam (peeled and diced)
3 cloves garlic (sliced)
1 can whole plum tomato (no salt added)
½ cup coconut milk (stirred) - optional
¼ cup water
Heaping ¼ cup quinoa

Directions

Combine the ingredients for the rub and give a good stir. Now give a nice liberal dusting of the rub all over the chicken on both sides.
Preheat a large fry pan on medium heat. Add 1 tablespoon of E.V. olive oil and then add the chicken. Brown chicken nicely and then flip.
After you flip the chicken, add the onion, carrot and yam. Lightly brown the onion, stirring occasionally (about 4 minutes).
Add the garlic and sauté for 2 minutes more, stirring frequently.
Now add the tomato, coconut milk and water and stir to combine. If your going to skip the coconut milk, then add some extra water.
Now add the quinoa and stir to combine. Bring to a simmer, cover with a tight fitting lid (or a makeshift one) and reduce heat to low.
Simmer for 20-25 minutes until the chicken is cooked through.

PREP 20 mins
COOK 30 mins