method

For the curry:

1. In a pot heat the olive oil and the butter – add the onions and cook for 2 – 3 minutes
2. Add the harissa paste and the chermoula paste and cook for 2 – 3 minutes stirring well
3. Add chicken and brown well
4. Add the garlic and the chili and cook for 2 minutes more or less
5. Add the tomatoes and the chicken stock and turn pot down to a simmer and cook for about 20 minutes until chicken cooked through and sauce thickened
6. Add the butternut and chopped coriander and set the curry aside to rest – check seasoning add about 2 teaspoons sugar and salt and pepper to taste

For the quinoa:

1. First rinse well in a sieve to wash some of the starch from the quinoa
2. Add to a pot of boiling salted water and boil for approx 15 minutes
3. Quinoa will be slightly translucent and have a “tail” when cooked
4. Set aside for reheating or keep warm

For the salsa:

1. Mix together the red & yellow pepper, cucumber, red onion, rosa tomato and coriander in a bowl
2. Add about 4 tablespoons of spirit vinegar and 2 teaspoons of sugar and allow to “pickle” for 10 minutes

Reheat curry and quinoa if needed and serve in colourfull bowls with the salsa and fresh coriander