1 tbsp sunflower oil

8 chicken thighs (boneless), cut into chunks

1 cinnamon stick, broken in half

1 tsp ground coriander

1 tsp ground cumin

zest and juice 1 lemon

400g ready to eat quinoa

200ml chicken stock

250g bag spinach

Serves - 4


Heat the oil in a large frying pan, then fry the chicken, frying for about 10 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the quinoa and stock. Put the lid on and simmer for 10 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Recipe adapted from: Good Food
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