Put the quinoa, half the lemon zest and half the juice in a medium bowl and pour over 400ml boiling water. Cover with cling film and leave to soak while you cook the chicken.

Heat oil in a large non-stick frying pan, drizzle syrup and some seasoning over the chicken and fry over a medium heat for 5-6 mins, until golden.

Mix in the spices, followed by the tomatoes, stock, beans and remaining lemon zest and juice. Bring to the boil and simmer, uncovered, for 8-10 mins or until the beans are tender. Fork through the quinoa to fluff it up, then serve with the chicken.


250g quinoa

zest and juice 1 lemon

1 tsp olive oil

1 tbsp clear maple/golden syrup

4 skinless, boneless chicken breasts, sliced into large strips

1 tsp ground cinnamon

1 tsp ground cumin

400g can chopped tomatoes

150ml chicken stock

200g fine green beans, trimmed

100g large green olives

Moroccan chicken with lemon quinoa

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