2 tbsp olive oil
8 chicken thighs
300ml gluten-free chicken stock
1 tbsp garlic infused oil
1 tbsp chopped chives
a few lemon thyme sprigs
400g small tomatoes
3 plum tomatoes, quartered
1 red chili, finely sliced
175g ready to eat quinoa
85g finely grated Parmesan
knob of lactose free butter
small bunch basil, leaves picked and torn, to serve
Serves - 4
Heat oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a shallow flameproof casserole dish over a medium heat.
Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over.
Pour over the stock and add the garlic infused oil, thyme, tomatoes and chili.
Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through.
Remove the lid and cook for 10 mins more to reduce the sauce.
Meanwhile, cook the quinoa according to pack instructions.
Season generously, remove from the heat and stir through the Parmesan and lactose free butter.
Serve the quinoa with the chicken on top, scattered with basil
Recipe adapted from: Good Food