Moroccan Chicken And Quinoa - cooking recipe

Ingredients

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

Preparation

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.
Saute onion for 4-5 mins, until tender. Add garlic, spice and chili. Cook, stirring, for 1 min, until fragrant.
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.
Just before serving, stir spinach and cilantro through. Garnish with almonds and extra cilantro and serve with quinoa.