thai quinoa chicken bake

I love minnesota. I really, truly do. we take patio/patio wine season very seriously. we embrace outdoor activities in all seasons (biking! paddle boarding! snow shoeing! pond hockey! volleyball! ice fishing! you name it!) we have a super cool food and brewery scene that keeps getting better and better (would love any and all recco’s .) we support women. we thrive on community. we have farmer’s markets! we are friendly as hell. we have ALLTHELAKES! we have vibrant, interesting neighborhoods each with their own aesthetic and speed. we have a huge fitness culture. we have movers and shakers and idea makers. we have parks and trails and waterfalls and rivers and great hikes. everyone has a dog!

see how I tried to pump up all of our redeeming qualities? because it is so great. really. but.

everything you’ve heard about the winters are true. we’ll be the last to admit it and the first to utter ‘WHYDOILIVEHERE’ as we crack icicles out of our eyelashes. we’re expected to hit embarrassingly low temps of -44 with windchill this week. you can’t make this stuff up. will my car start? will our pipes freeze? v concerned my skin might just rip off of my face if I go outside? I will report back eagerly from under every blanket I own and 6 pairs of socks.

ultimately, I have decided to embrace it. i’m a homebody by nature, so why not crank up the space heater and tuck into 7 seasons of game of thrones since I want to avoid becoming a human popsicle?

on that note, this week is all about cozy hibernation recipes! i’m going to be sharing really yummy winter, snuggle-up meals that are perfect for getting your hygge on. we’ve got hot cocoa, we’ve got footie pajamas, and we’ve got really good food - starting with this thai quinoa chicken bake. it’s not-too-spicy, has warm, exotic vibes, and makes a huge batch so you’re set for the week!

thai quinoa chicken bake
makes 6 servings
prep time: 15 minutes
cook time: 75 minutes

2 uncooked chicken breasts, chopped into 1in pieces
2 bell peppers (I did 1 green and 1 red), diced
1 onion, diced
1 sweet potato, peeled and diced into cubes
4 garlic cloves, minced
1in piece of fresh ginger, grated
1c quinoa, uncooked
1tsp lemongrass (optional, but if you want to play around with a funky ingredient, go for it! i’ve also seen lemongrass paste in specialty stores that would work here)
1c cilantro, chopped
2 tsp salt
1tsp red chili flake (omit if you don’t like spicy dishes!)
1tbsp avocado oil

1c canned coconut milk (you want some fat and some liquid)
5c chicken stock
2tbsp red curry paste
juice from 2 limes

preheat the oven to 425.
drizzle oil in the bottom of a 9x13 baking dish. then add chicken, veggies, quinoa, and spices and give everything a good stir.

whisk the wet ingredients until the curry paste becomes incorporated (it will turn a pale red.) pour the mixture over the chicken and veggies, making sure to coat everything. cover the dish with foil, and bake for 1 hour.

after 1 hour, remove the foil. stir the quinoa bake, and bake for another 15 minutes uncovered.