- TM 31
Ingredients
Quinoa
- 300 g Quinoa (washed)
- 1 litre water
- 1 tablespoon vegetable stock concentrate, (FODMAPs friendly - no onion, garlic)
Maple Mustard Chicken
- 600 g chicken breast, cubed
- 2 tablespoon Cornflour - Gluten Free
- 1 tablespoon vegetable stock concentrate, (FODMAPs friendly - no onion, garlic)
- 200 g water
- 1 tablespoon wholegrain mustard
- 1/2 teaspoon Tarragon
- 2 tablespoon coconut cream
- 40 g Maple syrup
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put water, vegetable stock concentrate and cornflour in bowl, mix for 10 sec / speed 4 (until combined).
Add maple syrup, mustard, tarragon and coconut cream, mix for 10 sec / speed 4.
Add chicken (in 1-2cm cubes), cook for 15 min / 100C /
/ 
with MC Removed.Optional: If you want the chicken shredded, mix for 10 sec /
/ speed 8.Put in Thermoserver to keep warm while you cook the quinoa.
Put quinoa into TM basket, add stock and water to bowl.
Cook for 20 min / 100C / speed 3.
Maple Mustard Chicken
/ 
with MC Removed.Quinoa
Tip
If the chicken is shredded this can be mixed together and served cold as a salad. Add some baby spinach or rocket leaves.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
flavours were good but i stuffed it up,
so it turns out you CANT cook rice in the basket and this at the same time... it makes the chicken sqash down and it ends up shredding... am going to give this one another go because IF i hadnt messed it up by putting the basket in it would have been perfect
didnt have taragon so used fenugeek!
I just made this - it turned out fantastic. I cooked the chicken for another 4 mins. I used rosemary instead of tarragon and milk instead of coconut cream (was all I had lying around) and added some white wine vingegar. Really nice Low FOMDAP meal. I think this will defintely become a regular feature in my diet.
Enjoyed it thank you! I made it with boiled potatoes and rice.
Chocolate solves most problems
Yum! Coconut issues in our family so used kefir and was still good but low FODMAP. Thanks Jo
I have cooked it with both tarragon and thyme, which is probably why my recipe is mixed up! I prefer Tarragon, but the original recipe (adapted from Sue Shepherd's Food Intolerance book) calls for thyme. Use whichever you prefer
Jo
http://www.facebook.com/TwoLitreKitchen/
Little bit confused. On the ingredients you say to use Tarragon but the recipe says Thyme.... which one is it??
Absmoofj - I'm sorry you had a disappointing result!
I have made this half a dozen times with no issue.
If you feel the temp is too high perhaps try cooking at 100C?
Jo
http://www.facebook.com/TwoLitreKitchen/
I made this last night and it was a disaster. The dinner was burnt! This recipe is either way too hot, or the speed is too slow. Such a waste of a meal. I was really annoyed about the burnt patch on my bowl (1/3rd of my bowl was black and took heaps of effort to clean). It was so disappointing to then have to throw out the meal and find something else to prepare for us.
Nice dish
happiness is low fodmap food!
thank you xxx