African recipe

Efo Riro with Chicken and Quinoa

Name: Efo Riro with Chicken and Quinoa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: African
Ingredients: 4 boneless skinless chicken thighs (about 1.5 lb total); 1 cup quinoa, rinsed; 2 tablespoons palm oil or light olive oil; 1 medium onion, finely chopped; 1 red bell pepper, diced; 2 cups chopped spinach or 3 cups chopped kale (stems removed); 2 large tomatoes, diced (or 1 cup crushed tomatoes); 2 scotch bonnet or habanero peppers, whole (optional, for heat); 2 cloves garlic, minced; 1 teaspoon grated ginger (optional); 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1/2 teaspoon curry powder (optional for depth); 1 cup chicken or vegetable stock; 1/4 cup tomato paste; Salt and black pepper to taste; 1 tablespoon lemon juice (for finish)

Nigerian-inspired Efo Riro with tender chicken and fluffy quinoa blends leafy spinach (or kale) with tomato, peppers, and palm oil for a vibrant, protein-forward lunch or dinner. The dish balances greens, lean protein, and a wholesome grain, finished with a bright acid twist for depth.

Total time

55 min

Prep

15 min

Cook

40 min

Serves

Nigerianone-potgluten-freehigh-proteincontemporary

Chef’s Pro Tips

Brown the chicken well for deeper flavor.
Add a splash of lime juice at the end for brightness.

Serving Suggestions

Pair with extra quinoa or plantain slices and a simple cucumber tomato salad for balance.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 34g
carbs: 48g
fat: 18g

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