Serves 4
4 skinless chicken breasts, cut into bite sized chunks
1 tbsp Cajun spice
4oz quinoa
1 pint hot chicken stock
4oz dried apricots, sliced
1/2 x 250g pack ready to use Puy lentils
1 tbsp olive oil
2 red onions, cut into thin wedges
1 bunch spring onions, chopped
small bunch coriander, chopped
Heat the oven to 200, 180 fan, gas mark 6. 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 and mix well.
4 skinless chicken breasts, cut into bite sized chunks
1 tbsp Cajun spice
4oz quinoa
1 pint hot chicken stock
4oz dried apricots, sliced
1/2 x 250g pack ready to use Puy lentils
1 tbsp olive oil
2 red onions, cut into thin wedges
1 bunch spring onions, chopped
small bunch coriander, chopped
Heat the oven to 200, 180 fan, gas mark 6. 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 and mix well.
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