- 4 skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp Cajun seasoning
- 100g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 600ml hot chicken stock
- 100g dried apricots, sliced
- ½ x 250g pouch ready-to-use Puy lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onions, cut into thin wedges
- 1 bunch spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch coriander, chopped
Heat oven to 200C/180C fan/gas 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, then mix well.