Arrive home to dinner already done!
Ingredients:
- 600 g Chicken thighs (boneless, skinless)
- 1 Onion (medium)
- 400 g Tinned tomatoes, in puree
- 1 cup Capsicum, diced (fresh or frozen)
- 1 Courgette
- 1 Carrot
- 1/2 cup Chicken stock
- 2 T Tomato paste
- 1 1/2 tsp Cumin
- 1 1/2 tsp Coriander, ground
- 1 tsp Smoked paprika
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne pepper (optional)
- 1 tsp Maple syrup
- 60 g Baby spinach leaves
- 3/4 cup Quinoa (uncooked)
- 1/3 cup Almonds, dry roasted
Method:
- Turn the slow cooker onto low
- Cut the chicken thighs into pieces approx 2 cm x 2 cm and add to the slow cooker
- Finely chop the onion and add the onion and tinned tomatoes to the slow cooker
- Peel the carrot and chop the carrot and courgette, add to the slow cooker along with the diced capsicum
- In a bowl or jug mix together the chicken stock, tomato paste, spices and maple syrup (if you don’t like things too spicy, leave out the cayenne pepper) pour into the slow cooker and mix everything together
- Slow cook for 6-8 hours
- Finely chop the baby spinach leaves and add 10 minutes prior to finishing cooking
To serve:
- Cook the quinoa as per the instructions on the packet
- Roughly chop the almonds
- Divide the quinoa into 4 bowls, add the Moroccan chicken and sprinkle the chopped almonds on top
Tip! The Moroccan chicken is a good option to bulk cook and freeze into portions for an easy meal when you don’t feel like cooking or you are short on time. Just cook the quinoa fresh when needed