Marrakech Chicken

Preheat the oven to 220°C/200°C fan. Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and stock cube. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

Meanwhile, pat the chicken breasts with kitchen paper. Rub them with half of the ras-el-hanout and place them on a lined baking tray. Separate the cauliflower into florets. In a bowl, combine the remaining ras-el-hanout with oil. Add the cauliflower to the bowl and toss until coated. Pour the florets over the chicken. Roast for 20-25 min. Season with salt. Rest the chicken for 5 min, then slice it.

Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 4-5 min or until tender. Drain once cooked.

Juice the oranges. Add 3 Tbsp of orange juice to a bowl. Add the olive oil, cumin powder, harissa, honey, salt and pepper and mix well. Roughly chop the almonds and parsley.

Divide the cooked quinoa among bowls. Arrange the sliced chicken, roasted cauliflower and green beans over the top. Drizzle with the dressing and garnish with the chopped parsley and almonds.