Serves 4 People
20 Mins Prepartation
40 Mins Cooking
INGREDIENTS
1.3 kilogram chicken thigh fillets
1 tablespoon Moroccan spice mix
2 tablespoon olive oil
400 gram canned chickpeas, drained, rinsed
1/2 cup (75g) dried apricots
1 (200g) brown onion, thinly sliced
800 grams canned crushed tomatoes
1/2 cup (125ml) chicken stock
3/4 cup (150g) tri-coloured quinoa, rinsed
1/3 cup fresh flat-leaf parsley sprigs
METHOD
Preheat oven to 200°C.
Place chicken and spice mix in a large bowl; rub to coat.
Heat half the oil in a large frying pan. In batches, cook chicken over high heat until browned both sides. Transfer chicken to a 4-litre ovenproof dish. Add chickpeas and apricots, stir to combine.
Heat remaining oil in same frying pan; stir onion over heat until softened. Add tomatoes and stock to pan and bring to the boil. Carefully pour tomato mixture over chicken mixture; cover. Transfer to oven; roast about 15 minutes or until chicken is cooked through. Season to taste.
Meanwhile, cook quinoa in a large saucepan of boiling water for 12 minutes or until tender; drain.
Top casserole with parsley, serve with quinoa.
