Chicken & Pumpkin Tagine with Tricolour Quinoa | The Gut Experts

Ingredients

• 1 tablespoon olive oil
• 4 spring onions, finely chopped (green part only)
• 2.5cm piece fresh root ginger, peeled and grated
• 2 tablespoons mild curry powder
• 2 teaspoons ground turmeric
• 2 teaspoons ground cinnamon
• 400g boneless, skinless chicken cubes (breast or thigh)
• 2 x 400g tins Italian chopped tomatoes
• 1 tablespoon maple syrup
• 1 small crown pumpkin, peeled, seeded and cut into cubes (about 500g in size)
• about 450ml chicken stock (IBS Friendly – page 00)
• 300g tricolour quinoa
• 700ml water
• 4 tablespoons natural yoghurt
• 1 tablespoon chopped fresh mint and/or flat-leaf parsley
• sea salt and freshly ground black pepper