2 chicken breasts
1 tsp cinnamon
1 tsp ground ginger
Half tsp allspice
Pinch of saffron
Pinch of cayenne pepper
2 tbsp olive oil
2 crushed cloves of garlic
Juice of half a lemon
2 handfuls of green beans
130g quinoa / 90g brown basmati rice
Rub the oil, garlic and lemon into the chicken. Cover and marinade in the fridge for at least 2 hours.
Preheat the oven to 275°F / 140°C / gas mark 1.
Bake the chicken for about 1 hour or until cooked through.
Serve with the beans and quinoa or rice.