Ingredients 1 cup quinoa
4 chicken thigh fillets, diced
400g can red kidney beans
400g can white beans
2 tbsp tomato puree
1 tbsp sugar
1 tsp salt
Chicken Marinade 1 tbsp flour
1/2 tsp salt
1 tsp all-spice seasonings
Preheat the oven to 200C fan-grill.
Mix the chicken with the marinade, toss to coat well.
Heat oil in a frying pan, pan fry the marinated chicken in batches until golden brown. Transfer to a baking dish.
Add the tomato paste, sugar, salt and 1 cup of water to the pan. Bring to the boil, add in the beans. Stir to mix. Pour over the chicken and mix.
Bake in the preheated oven for 15 minutes until chicken is cooked through.
Place the quinoa in a strainer, rinse under cold running water. Transfer to a pot, add in 2 cups of water and bring to the boil. Turn the heat down and cook until the water has been fully absorbed and quinoa turns transparent. Transfer to a serving dish.