Moroccan Chicken Tagine with Quinoa

Steps

1. Prep veggies Bring a pot of salted water to the boil. Finely dice onion; dice capsicum and tomato. Combine lemon mayonnaise ingredients in a bowl. Pat chicken dry and season with salt.
2. Cook chicken Heat a drizzle of oil in a fry-pan on high heat. Cook chicken for about 1 minute on each side until lightly browned (chicken does not need to be cooked through). Remove chicken and place onto a plate. Reserve pan. Heat a drizzle of oil in reserved pan on medium heat. Add onion and capsicum and cook for 2 minutes, until softened.
3. Cook tagine and quinoa Add tagine spices and cook for about 1 minute, stirring, until fragrant. Return chicken to pan along with water and tomato. Bring to a simmer and cook for about 8 minutes, until chicken is cooked through. Turn chicken once while it cooks. Cook quinoa in pot of boiling water for 12-15 minutes, until tender. Drain well, toss with parsley, lemon zest and juice, a drizzle of oil and season to taste.
4. Finish dish Remove white stem from silverbeet and roughly chop. Remove cooked chicken from pan, and stir through silverbeet and a drizzle of vinegar. Cook for another 2 minutes until the sauce starts to thicken. Shred chicken into bite-sized pieces. Add back into sauce and season to taste.
5. Serve quinoa topped with chicken tagine and a dollop of lemon mayonnaise.