Chicken Fennel Quinoa Porridge

 This is one of the most comforting dishes I can think of and is made a lot at our house during the winter months.

Adapted from Food52's Simply Genius

Rotisserie chicken from the store
Extra-virgin olive oil
1 yellow onion, halved and sliced thin
1 fennel bulb, halved and sliced thin
4-6 carrots, sliced 1/4 thick
2 inches ginger, peeled and minced (I use the medium side of this grater)
2 garlic cloves, grated on the same grater as above
1 cup (170g) quinoa, rinsed well
4 cups chicken stock
1 can coconut milk (or a mix of about 16 oz of coconut milk, whole milk and/or cream - it’s all good whatever you use)
2 1/2 tsp kosher salt
Freshly ground black pepper

1. In a large pot over medium heat, warm a thin layer of olive oil. Add the onion, fennel, and carrots and sauté until they begin to soften, about 5 minutes.

2. Add the ginger and garlic and cook a minute or two until fragrant. Add the quinoa, stock, coconut milk, and salt. Bring to a boil and then reduce the heat to a low simmer. Taste the broth and add more salt if needed. It should be nicely seasoned. Cook uncovered at a low simmer, about 20 minutes.

3. While the porridge is cooking, shred the chicken. When the porridge is done add the chicken (you don’t have to add all of it if it seems like too much, adjust to your preference) to the pot and stir to combine and cook for about 5 minutes until heated through.

4. Serve and top with fennel fronds and/or finely chopped parsley and a sprinkle of Maldon flake salt.