Cardamon & Honey Chicken

To begin, preheat the oven to 180ºC fan/200ºC/gas 6.

Cut the peppers and onions into even chunks and trim the beans. Set aside for later.

Remove the cardamom seeds from the pods, discarding the shells. Use the flat edge of a knife to gently crush the seeds. Then, crush the garlic into a small mixing bowl. Add 1 tbsp honey, 2 tbsp soy sauce, 2 tbsp olive oil and the crushed cardamom seeds. Season with salt and pepper and mix thoroughly using a fork.

Place the chicken into the mixing bowl, ensuring each thigh is well coated in the sauce.

Transfer the chicken, peppers, onions and beans to a large roasting tin, ensuring everything is evenly spread across a single layer. Drizzle over the remaining sauce and a dash of olive oil. Place into the preheated oven for 20 minutes.

Meanwhile, pour 600ml water into a pan, season with salt, and bring to a boil. Rinse quinoa and add to the boiling water. Simmer for 15 minutes before draining.

Once everything is ready, plate up and enjoy.