Step 1

Heat a casserole dish over a medium heat with the vegetable oil. Season the chicken thighs well, and add to the pan. Fry for 3-4 minutes, turning, until well browned. Add the onion and cook for 3-4 minutes until soft.

Step 2

Stir in the spices and cook for 1 minute before adding the preserved lemon, chopped tomatoes and ½ a tin of water. Simmer gently for 15 minutes.

Step 3

Stir in the quinoa, dried apricots and 500ml of water, and cook for 25 minutes, stirring regularly, until the quinoa is cooked. Serve scattered with the almonds and parsley.