Moroccan chicken

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1. Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.
2. Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

Make it with rice

Quinoa is sold in many supermarkets and health food shops, but this recipe works just as well with rice. Simply boil 300g rice and use in the same way.

461 kcalories, protein 45g, carbohydrate 45g, fat 12 g, saturated fat 1g, fibre 1g, salt 2.11 g

Latest comments and suggestions

• Suburban Bushwacker

  18 January 2008

  Suburban Bushwacker commented on this recipe

  "Cook the quinoa according to pack instructions" is the last thing I'd do. The packs always say to use far to much water. one-to-one is all you need. The secret is to bring it to a rapid boil then turn the heat down as low as possible and cook until the quinoa sticks to the bottom of the pan.

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• Ross

  02 May 2008

  Ross rated and commented on this recipe

  

  I agree with Suburban Bushwacker and anyway quinoa is not readily available in Morocco. Saffron fried rice or easy cook couscous are quick alternatives. Moroccan spice mixtures are available in two main types: ras el hanout ("head of the shop") and works well with this dish, and chermoula which goes well in fish tajines or a marinade ingredient for barbeques.

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• MrsO

  09 May 2008

  MrsO commented on this recipe

  Mine was a bit too lemony; if I made it again would increase the amount of olive oil. Also, I put peas as well as the spring onions into the quinoa and it made it a bit more interesting.

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Ingredients

• 4 skinless boneless chicken breast fillets
• 1 lemon , zest and juice
• 2 tbsp olive oil
• 4 tsp Moroccan spices mix
• 300g quinoa
• bunch spring onions , chopped
• handful green olives , pitted and halved
• small bunch flatleaf parsley , chopped

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Difficulty and servings

Serves 4

Easily doubled

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Ingredients

• 4 skinless boneless chicken breast fillets
• 1 lemon , zest and juice
• 2 tbsp olive oil
• 4 tsp Moroccan spices mix
• 300g quinoa
• bunch spring onions , chopped
• handful green olives , pitted and halved
• small bunch flatleaf parsley , chopped

461 kcalories, protein 45g, carbohydrate 45g, fat 12 g, saturated fat 1g, fibre 1g, salt 2.11 g

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