Louann Zundel's Moroccan-spiced chicken comes with frizzled celeriac with quinoa pilaf.
George LeClaire | Staff Photographer
2 tablespoons olive oil
1 tablespoon unsalted butter
˝ cup chopped sweet onion, such as Vidalia
1 small celeriac, peeled and diced
1 clove garlic, chopped
2 cups quinoa
4 cups water
1 tablespoon kosher salt
1 lemon, juiced (see chicken recipe)
In medium saucepan over medium heat, sauté onion and celeriac in olive oil and butter until slightly caramelized. Add garlic and cook another minute. Add quinoa, water and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
Turn off heat, remove cover, place clean kitchen towel over pot, replace lid and let steam for 5-10 minutes. Add lemon juice and fluff with fork.
Serve with Moroccan chicken.
Serves four to six.
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