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