INGREDIENTS
4
Chicken breasts, skinless
1
small bunch Coriander
100 g
Dried apricots
2
Red onions, wedges thin
1
bunch Spring onions
600 milliliters
Chicken stock, hot
100 g
Quinoa
1 tbsp
Cajun seasoning
1 tbsp
Olive oil
½ x 250g pouch ready-to-use Puy lentils