Moroccan Chicken And Quinoa

• 1 tbsp olive oil
• 1 None whole chicken (about 3 lbs), segmented, skin and fat removed
• 1 None onion, finely sliced
• 3 cloves garlic, crushed
• 3 tsp Moroccan spice
• 1 None red chili, chopped
• 1/2 cup chicken stock
• None None pinch of saffron threads
• 1/2 cup green olives
• 4 cups baby spinach leaves
• 2 tbsp fresh cilnatro leaves, plus extra, for garnish
• None None toasted sliced almonds, for garnish
• None None cooked quinoa, to serve

1. Heat oil in a large heavy-based saucepan on high. Brown chicken in 2 batches for 3-4 mins each side, until golden brown. Transfer to a plate.
2. Saute onion for 4-5 mins, until tender. Add garlic, spice and chili. Cook, stirring, for 1 min, until fragrant.
3. Return chicken to pan with stock and saffron. Bring to a boil. Reduce heat to low. Simmer, covered, for 25-30 mins, until chicken is cooked through. Stir olives through. Season to taste.
4. Just before serving, stir spinach and cilantro through. Garnish with almonds and extra cilantro and serve with quinoa.

olive oil, chicken, onion, garlic, spice, red chili, chicken stock, threads, green olives, baby spinach, cilnatro, almonds, quinoa

Taken from recipes-plus.com/api/v2.0/recipes/29367 (may not work)