Moroccan Chicken And Quinoa

• 1 tablespoon olive oil
• 1 whole chicken about 3 lbs, segmented, skin and fat removed
• 1 onion finely sliced
• 3 cloves garlic crushed
• 3 teaspoons spice Moroccan
• 1 red chili chopped
• 1/2 cup chicken stock
• 1 pinch saffron threads
• 1/2 cup green olives
• 4 cups baby spinach leaves
• 2 tablespoons leaves fresh cilnatro, plus extra, for garnish
• toasted sliced almonds for garnish
• 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, red chili, chicken stock, saffron threads, green olives, baby spinach, fresh cilnatro, serve

Taken from www.yummly.com/recipe/Moroccan-Chicken-and-Quinoa-1400353 (may not work)