John Myers
Cooking: Coconut Pan with Quinoa with Fennel Vegetables
The perfect cooking: coconut pan with quinoa with fennel vegetables recipe with a picture and simple step-by-step instructions.
- 1 Chicken breast
- 2 Tubers Fennel fresh
- 75 g Quinoa
- 1 Can Unsweetened coconut milk
- 100 ml Pineapple juice
- 2 tbsp Sugar
- 1 shot White wine
- Salt and pepper
- Olive oil
- Chop the chicken breast, fry it briefly in olive oil, season it and put it aside. Remove the fennel from the stalk and cut into small pieces. Pour half of the fennel into the roasting fat, add the pineapple juice and coconut milk as well as the washed quinoa,
- Bring everything to the boil, then turn the heat down and simmer on a low flame for about 40 minutes.
- For the vegetables, put the sugar in a pan, caramelize and then add the rest of the fennel, deglaze with wine, let it boil down, then add some water, season with salt and pepper and cover and let slowly soften.
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