Spiced chicken with quinoa and lemon zest

Method

1. Heat the oven to 190°C/170°C fan/ gas 5. Put the chicken pieces in a large roasting tray and drizzle over 1 tbsp extra-virgin olive oil or just enough to coat them. Season with plenty of sea salt, sprinkle over the ras el hanout and chilli flakes, then use your hands to rub the spices into the chicken. Roast for 25-30 minutes until cooked through and the skin is crisp and golden.
2. Meanwhile, in a large saucepan, gently sauté the red onion in a little olive oil for about 5 minutes until soft. Add the cinnamon, cumin, garlic and 1 tsp salt, then fry for another couple of minutes until aromatic.
3. Add the quinoa and 500ml water to the pan. Bring to the boil, then turn the heat to low and cover with a lid. Cook for about 12 minutes, then remove the lid and continue to cook until all the water has been absorbed and the quinoa is quite dry.
4. Take the pan off the heat and stir in the apricots, lemon zest, herbs and pomegranate molasses (or lemon juice). Season to taste.
5. Serve the quinoa with the chicken on top. Scatter over extra herb leaves and, if you like, some dried rose petals.