Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken and pumpkin with quinoa. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Slice the pumpkin, onion, pepper, garlic and chilli. Place in a roasting pan with the tomatoes. Add the olives, thyme leaves, ras el hanout and harissa paste.

Moroccan chicken and pumpkin with quinoa is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Moroccan chicken and pumpkin with quinoa is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have moroccan chicken and pumpkin with quinoa using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Moroccan chicken and pumpkin with quinoa:

1. Prepare 6 chicken thigh fillets
2. Take 1 small pumpkin
3. Prepare 1 onion
4. Make ready 1 yellow pepper
5. Make ready 1 red chilli
6. Take 2 garlic cloves
7. Make ready 1 packet cherry tomatoes
8. Make ready 1 jar green olives
9. Take Fresh thyme
10. Make ready 2 tsp harissa paste
11. Get 2 tsp ras el hanout
12. Make ready 150 g quinoa
13. Get 1 chicken stock cube

The start of the cold season means one thing: Roasted Pumpkin Salad. Rub chicken skin with cumin, coriander, salt and one tablespoon olive oil. Stuff cavity with whole orange and thyme sprigs. Place chicken in a roasting pan.

Steps to make Moroccan chicken and pumpkin with quinoa:

1. Preheat the oven to 180c
2. Slice the pumpkin, onion, pepper, garlic and chilli. Place in a roasting pan with the tomatoes
3. Add the olives, thyme leaves, ras el hanout and harissa paste.
4. Mix in the chicken to coat all the ingredients in the spices. Place in the oven for 20mins
5. Meanwhile boil the quinoa as per packet instructions and a stock cube. Add seasoning and thyme leaves in the last minute of cooking.
6. Remove the roasting dish from the oven
7. Serve and enjoy 😊

Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A Moroccan Salad with Quinoa and Chickpeas — soon to be your new favorite lunch! This healthy and hearty vegan quinoa chickpea salad is loaded with veggies and plant proteins, and pulled together with a bright and zippy lemon vinaigrette. A Fully Loaded Moroccan Salad This beautiful vegan quinoa chickpea salad is based off my. Toss pumpkin in oil and spice.

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