Saturday, 12 May 2012

Stuffed Tomatoe Appetizer

1 cup cooked quinoa
1 cup dark chicken meat (vegetarians and vegans omit chicken)
1 small onion
1 oz. coconut oil
4 small tomatoes
1 1/2 coconut milk
1 mango diced
1 tbsp. curry powder

Simmer chicken legs in coconut milk till tender. Cool chicken and dice. In another pan sweat diced onion with coconut oil.
Add curry powder, take milk from pan used to cook chicken and add to pan with onions add quinoa and chicken and mix well. Salt and pepper to taste.
Cut top off tomatoes and core out. Fill the tomatoes with mixture and garnish with mango pieces on top and lid of tomatoe.

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