Moroccan chicken with chickpeas and quinoa
Chicken thighs with ras el hanout style spices, chickpeas and tomatoes over fluffy quinoa.
- Time55 min
- LevelEasy
- Costabout £1.98 a head
Ingredients
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Method
- 1
Heat the oil in a large lidded pan and brown the chicken for 3 minutes on each side. Lift out.
6 min - 2
Cook the onion for 6 minutes. Add the garlic and all the spices and stir for 1 minute.
6 min - 3
Add the tomatoes, stock and chickpeas and return the chicken. Cover and simmer for 35 minutes until tender.
35 min - 4
Rinse the quinoa and cook in plenty of boiling water for 12 minutes, then drain well.
12 min - 5
Stir the lemon zest and coriander into the chicken and serve on the quinoa.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.