White Wine & Red Wine Spiced Chicken with Saffron & Cardamom Quinoa
I’ve partnered up with Honest Cooking, Badia and Santa Rita Wines in these #120DaysofSummer to bring y’all this White Wine & Red Wine Spiced Chicken - which makes for an easy, quick and scintillatingly succulent dinner! It
- Prep time
- --
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Santa Rita Red Blend
- 1 cup Santa Rita Sauvignon Blanc
- 2 teaspoons + 2 teaspoons Badia Original Spice Blend
- 1 onion sliced
- 4 cloves garlic
- 3 free range chicken breasts
- Olive oil
- 1 cup vegetable broth
- 1 cup Santa Rita Sauvignon Blanc
- 4 pods cardamom
- few strands saffron soaked in water
- 1 cup quinoa
Instructions
- 1
Rub chicken breasts with 2 teaspoons of Badia Original Spice Blend
- 2
Then, place Santa Rita Red Wine and Santa Rita Sauvignon Blanc in a plastic bag and add chicken to it. Also drop in the onion slices and garlic.
- 3
Let marinade for at least 30 minutes to 4 hours
- 4
Heat a grill and grill chicken till browned and cooked through.
- 5
For the Quinoa
- 6
Add vegetable broth, Santa Rita Sauvignon Blanc, cardamom pods, saffron and quinoa into a pan.
- 7
Bring to a boil and then cover and let simmer for 15 minutes.
- 8
Fluff and serve with White Wine & Red Wine Spiced Chicken