Moroccan Chicken & Quinoa

September 16, 2008

We made this for supper recently and the aroma of the moroccan spices wafted through the air. It was quite nice, however I found the chicken a tad bit dry. A little side sauce of some kind would be great with this. It was also our first venture into cooking Quinoa and it came out suprizingly well. Easy to cook as long as you rince it well in cold water before cooking to remove the bitter saponins from the grain. I made a large batch and reserved some to make a quinoa porridge for the next morning which was great! After warming it I added some vanilla soy milk, almond slivers, dried cranberries and some splenda - just like oatmeal, but packs a powerful protein punch.

From: BBCGoodFood.com
Prep/Cook Time: 10/20 mins
Serves: 4

Ingredients:

4 skinless boneless chicken breast fillets
1 lemon , zest and juice
2 tbsp olive oil
4 tsp Moroccan spices mix
300g quinoa
bunch spring onions , chopped
handful green olives , pitted and halved
small bunch flatleaf parsley , chopped

Directions:

Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.

Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

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