Ingredients:
· 2 quarts chicken stock
· 1 pound boneless, skinless chicken thighs
· 1 onion, diced
· 3 cloves garlic
· 3 ribs celery, diced
· 1 carrot, diced
· 1 preserved lemon, finely chopped
· ½ cup mint, chiffonade and divided
· ½ cup uncooked quinoa, rinsed
· 2-4 tablespoons preserved lemon juice, as needed
· Salt & Pepper to taste
Instructions:
1. In a large stockpot, saute onion, celery and carrot until softened, making sure to season with salt and pepper. Add garlic and saute until fragrant. Remove and set to the side.
2. In the same pot, add stock and bring to a boil. Add chicken thighs, bring to a boil and reduce heat to medium to medium low to poach chicken. Cook for 10-15 minutes or until chicken is cooked through. Remove chicken to the side. Once cool enough to work with, rough chop or shred.
3. Bring the stock to a boil and add the reserved veggies, chicken, quinoa, preserved lemons and 2 tablespoons of the preserved lemon juice. Cook for 15-20 minutes or until quinoa has puffed, but still has tooth. Taste for seasoning and add additional lemon juice if needed. Stir in ¼ cup of the mint.
4. Serve topped with remaining fresh mint. Enjoy!
NOTE: The preserved lemons and juice will be salty. Use restraint when salting and season more heavily at the end of the cooking process.