Recipe details

Denise says:

  • This is a one pot delicious warming main course. I like to use the trio coloured blend of quinoa – red, white and black available from Ocado and Waitrose.
  • Or if you cant get it, just use regular quinoa. This recipe is also gluten free.
  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Serves: 4 people


  • 1 tablespoon vegetable oil
  • ~
  • 4 large chicken thighs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • Salt and pepper
  • ~
  • 2 red onions – peeled and roughly chopped
  • 1 lemon – finely sliced
  • 1 tin chickpeas - drained
  • 120g three colour blend quinoa
  • 30g dried apricots
  • 500ml vegetable stock – two tablespoons vegetable powder to 500ml boiling water
  • Garnish: 30g toasted split almonds, small bunch flat leaf parsley


  1. Heat the vegetable oil in a large deep saucepan.
  2. Combine the spices and coat the chicken pieces. Pan fry until golden on both sides.
  3. Add the onions and cook for 3 minutes or until soft.
  4. Stir in the lemon, chickpeas, quinoa, apricots and stock. Add the saucepan lid and simmer for 40 minutes.
  5. To serve garnish with the toasted almonds and sprigs of parsley.


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