Moroccan chicken

1. Heat oil in a large heavy-based saucepan on high. Brown chicken in 2 batches, 3-4 minutes each side, until golden brown. Transfer to a plate.
   
   
2. Saute onion 4-5 minutes, until tender. Add garlic, spice and chilli. Cook, stirring, 1 minute, until fragrant.
   
   
3. Return chicken to pan with stock and saffron. Bring to boil. Reduce heat to low. Simmer, covered, 25-30 minutes, until chicken is cooked through. Stir olives through. Season to taste.
   
   
4. Just before serving, stir spinach and coriander through. Serve with quinoa and sprinkled with almonds and extra coriander.

• Use the same amount of chicken pieces or sliced, skinless chicken breast - remember that the cooking time will be reduced.
  
  
• Quinoa (pronounced keen-waa) is rich in protein, fibre and iron, is gluten-free and has a lower GI than couscous, brown rice and polenta, to keep you fuller for longer. Look for it in the health food aisle of your supermarket.