Let's Get Cooking
- 1 Preheat the oven to 210ºC/190ºC fan.
- 2 Heat the oil in a large ovenproof saucepan. Add the onion and garlic and fry gently for 10 minutes.
- 3 Stir in the sweet potato (or squash if preferred), the thyme leaves and chicken thighs.
- 4 Boil the kettle. Measure out 350ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
- 5 Pour the stock into the pan along with the tomatoes and bring to a simmer. Cover with a lid and place in the hot oven for 40 minutes.
- 6 Carefully remove the pan from the oven and stir in the quinoa, topping up with a splash of hot water if needed.
- 7 Cover and return to the oven, then cook for a further 20 minutes, or until the chicken and quinoa are tender.
- 8 Shred the chicken with two forks, season to taste with black pepper and enjoy.