This porridge with poached chicken, fennel, carrots, and quinoa in a ginger-coconut milk-chicken broth is the cold weather recipe that you didn’t know you needed in your life.
So you’re probably thinking, “Aaron . . . what? Porridge???” Well, it’s the most accurate word to describe this combination of ingredients. I originally intended it to be more of a soup, but the quinoa absorbed more of the liquid than I expected, so porridge it is. And besides, what’s wrong with porridge anyway?
If you’re anything like me, the first thing that pops into my head when I hear the word “porridge” is Charles Dickens. (I hope I’m remembering that correctly.) In actuality, a porridge in its most basic of terms is any grain (or grain-like food) boiled in liquid. Oatmeal? Porridge. Grits? Porridge. Polenta? Porridge. (I think you get the point.)
I probably could have gotten away with calling this a “quinoa congee” if I wanted to, but I’m not the most familiar with congee and didn’t want to have people coming after me in case I accidentally butchered the dish. So, in essence, I’m calling it a porridge to cover my ass. (Sorry mom.)
Getting down to the actual recipe itself, this one contains a lot of my favorite ingredients as of late (despite that I actually came up with it over a year ago): coconut milk, fennel, and ginger. The coconut milk combined with the carrots lend a natural sweetness. The fennel contributes to this as well, but also provides an earthy, mild bitterness to balance out the sweet. Ginger then comes in for an extra flavor punch to make sure you’re alive.
One of my co-workers at the time even requested the recipe, so you can take Sean’s word that this is a tasty dish. It’s also perfect for this time of year as we desperately await spring produce to pull us out of the winter doldrums. Happy eating!
Chicken Fennel Quinoa Porridge Recipe
A hearty bowl packed with flavor from fennel, ginger, and coconut milk. It's the perfect dish to comfort your soul without being too heavy on your stomach.
Ingredients
- Olive oil
- 1 onion, sliced
- 1 fennel bulb, sliced, plus the fronds saved for garnishing
- 1 pound carrots, chopped
- 2 inches ginger root, minced
- 2 cloves garlic, minced
- Salt and pepper
- 1 cup white quinoa
- 1 quart unsalted chicken stock
- One 14-ounce can unsweetened coconut milk
- 2 skinless chicken breasts
Instructions
- Heat some oil in a large pot over medium heat. Add the onion, fennel, and carrots and cook until the vegetables begin to soften, about 5 minutes.
- Add the ginger and garlic and cook until fragrant, 2 to 3 minutes more. Sprinkle with some salt and pepper.
- Add the quinoa, chicken stock, and coconut milk to the pot; bring to a boil, then reduce to a low simmer; add the chicken and poach until the chicken is fully cooked, 20 to 25 minutes.
- Remove from the heat. Shred the chicken when cool enough to handle. Divide among bowls and top with the reserved fennel fronds to serve.
Thank you for inspiring me to make something similar with shallots, fennel, carrots, and rice.
You’re welcome!
This is one of our favorite recipes. Sometimes I cheat by using rotisserie chicken, and I add a little dill. Delicious.
I’m glad you and your family like it!
This was really good–made it tonight and will have plenty left over for the two of us for the next two days. One thing, however, it needed a little acid and sweet kick, so I added 2 tbs lemon juice and 1 tsp sugar at the end, and that topped things off fabulously. My dining partner is never one for 2nds, but I caught him over the pot with the ladle, slurping it down well after he finished eating his plate! REALLY GOOD! Will def make again.