Ingredients

• 1 tbsp rapeseed oil
• 4 chicken thigh fillets, skinless
• 1 onion, finely chopped
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 preserved lemon, flesh discarded and rind finely chopped
• 400g tin chopped tomatoes
• 120g quinoa
• a handful dried apricots
• a handful toasted almonds, to serve
• a small bunch flat-leaf parsley, chopped

Method

STEP 1

Heat a cast iron wok dish over a medium heat with the vegetable oil. Season the chicken thighs well,Fry for 3-4 minutes, turning, until well browned. Add the onion and cook for 3-4 minutes until soft.

STEP 2

Stir in the spices and cook for 1 minute before adding the preserved lemon, chopped tomatoes and ½ a tin of water. Simmer gently for 15 minutes.

STEP 3

Stir in the quinoa, dried apricots and 500ml of water, and cook for 25 minutes, stirring regularly, until the quinoa is cooked. Serve scattered with the almonds and parsley.