Ingredients
- 2 tbsp sunflower oil
- 1 onion sliced
- 2 garlic cloves crushed
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp numeric
- 1 tsp ground cumin
- 1/2 butternut squash peeled and cubed
- 1 large carrot sliced thickly
- 1 tin(400g) of chickpeas drained
- 1 tin (400g) chopped tomatoes
- 1 preserved lemon sliced thinly (optional)
- 2 tsp honey
- 6 skinless and boneless chicken thighs, sliced
- 500ml vegetable stock
- Apricots quinoa:
- 80g of dried apricots
- 1 tsp of salt
- A knob of salted butter
- 300g of pearl quinoa
Heat the oil in a deep casserole dish over a medium heat. Add the onion and fry for 4 minutes until beginning to colour. Add the garlic and all the spices and fry for a little bit longer, stir well. Add the sliced chicken, chopped tomatoes, butternut squash, carrot, honey and preserved lemon. Stir well and bring to a good simmer, then reduce heat. Simmer gently for 45 minutes. For the last 10 minutes of cooking time, stir in the drained chickpeas. Serve with apricot quinoa, fresh coriander or parsley and black olives.Serve with fresh coriander, black olives sliced and apricots quinoa.
