4 chicken breast skinless cut into bite-sized pieces
1 tbsp cajun spice
100 g quinoa
600 ml chicken stock see hot
100 g apricot dried sliced
0.5 lentils
1 tbsp olive oil
2 onion red cut into thin wedges
1 bunch spring onion chopped
1 small bunch cilantro leaves chopped
Equipment
bowl
frying pan
oven
Directions
Heat oven to 200C/180C fan/gas
Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin.
Bake for 20 mins until the chicken is cooked. Set aside.
Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins.
Drain and place into a large bowl with the chicken, toss together.
While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
