CHICKEN AND PRESERVED LEMON TAGINE WITH COCONUT QUINOA

Slice 1 kg of skinless chicken thigh fillets in half and place them in a large plastic bag. Mix together in a bowl...1 dsp of ground coriander ,1 tsp of tumeric , 1 tsp of ground ginger , 1 tsp of cumin , 1 tsp of salt and 1 tsp of cracked black pepper . Sprinkle this mix over the chicken and give the bag a really good shake to coat the chicken with the spices . Now peel and slice 2 medium onions and place in a the bottom of an oiled tagine / pot with a tight fitting lid , place the seasoned chicken pieces on top in a single layer and then cover with the remaining onion slices . Remove and discard the pulp from one preserved lemon and chop the rind into small pieces and scatter them over the chicken along with 2 tbs of minced garlic mixed with 1/2 cup sliced olives . Sprinkle with a pinch of saffron and a good drizzle of peanut oil . Finally add 1/2 cup of water and swirl through with a wooden spoon , cover and bring to the boil , then reduce and simmer covered on a low heat for for 60 minutes or until chicken is cooked and onions soft . If you don't have a tagine you could just your slow cooker and cook on high for 4 hours . Serve with coconut quinoa ..... Place 1 and 1/2 cups of quinoa in a medium sized saucepan with 1 and 1/2 cups of coconut milk and 1 and 1/2 cups of hot water . Bring this to the boil andcover and simmer on a low heat for 15 minutes , until all liquid has been absorbed . Lightly stir through the finely chopped / grated zest of 1/2 lemon and chopped coriander with a fork before serving with the chicken. N.B For you odd people who don't like coriander please substitute it with fresh oregano .