a little oil
8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces
2 tbsp ras-el-hanout or Moroccan tagine spice mix
500ml hot chicken stock
bunch mint, chopped, plus a few leaves to serve
Serves - 4
Heat a little oil in a large casserole dish (with a tight-fitting lid). Coat the chicken pieces with some seasoning, and half of the spice mix and add to the pan, brown well on all sides.
Add the remaining spice mix and cook for 1 min. Pour over the stock, season and stir, then cover and cook for 25 mins over a low-medium heat.
Remove the lid, increase the heat to a medium simmer and add the quinoa. Cook for 10 mins, then re-cover, turn off the heat and leave to stand for a further 10 mins.
When all the liquid has been absorbed and the quinoa is tender, stir through the chopped mint and serve.
Recipe adapted from: Good Food