A warming Moroccan-inspired one-pot dish with tender chicken thighs, fluffy quinoa, chickpeas, and sweet apricots, cooked in aromatic spices for a rich, comforting meal.
Serves 4 ~50 mins One-pot dish
Ingredients
- 1 tbsp extra virgin olive oil
- 4–6 skinless and boneless chicken thighs (about 500g)
- 1 onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 tbsp ras el hanout
- 1 preserved lemon, flesh removed and rind finely chopped (or zest of 1 small lemon)
- 1 × 400g tin chopped tomatoes
- ½ × 400g tin chickpeas, rinsed and drained
- 120g white, red and black quinoa, rinsed and drained
- 50g dried apricots, sliced
- 500ml fresh chicken stock
- Small handful of flat-leaf parsley, finely chopped
- Sea salt
Method
- Heat the olive oil in a medium heavy-based saucepan over a medium-high heat. Add the chicken thighs and fry for 5–6 minutes, turning regularly to brown on all sides.
- Add the onion and garlic, cooking for 4–5 minutes until softened.
- Stir in the ras el hanout and cook for 1 minute to coat the chicken in spices.
- Add the preserved lemon, chopped tomatoes, chickpeas and 200ml water. Simmer gently for 15 minutes.
- Stir in the quinoa, apricots and chicken stock. Continue to cook for 25 minutes, stirring regularly, until the quinoa is cooked and the stew is rich and brothy.
- Taste and adjust seasoning with salt as needed. Stir through the chopped parsley.
- Serve hot with sesame seeded wraps or couscous to soak up the broth. Add a dollop of Greek yoghurt on top if desired.
Serving & storage
Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the hob with a splash of stock or water if needed.
