Ingredients

· 1 tbsp rapeseed oil

· 4 chicken thigh fillets, skinless

· 1 onion, finely chopped

· 1 tsp ground cinnamon

· 1 tsp smoked paprika

· 1 tsp ground coriander

· 1 tsp ground turmeric

· 1 preserved lemon, flesh discarded and rind finely chopped

· 400g tin chopped tomatoes

· 120g quinoa

· a handful dried apricots

· a handful toasted almonds, to serve

· a small bunch flat-leaf parsley, chopped

Method

STEP 1

Heat a cast iron wok dish over a medium heat with the vegetable oil. Season the chicken thighs well,Fry for 3-4 minutes, turning, until well browned. Add the onion and cook for 3-4 minutes until soft.

STEP 2

Stir in the spices and cook for 1 minute before adding the preserved lemon, chopped tomatoes and ½ a tin of water. Simmer gently for 15 minutes.

STEP 3

Stir in the quinoa, dried apricots and 500ml of water, and cook for 25 minutes, stirring regularly, until the quinoa is cooked. Serve scattered with the almonds and parsley.