Spicy Pomegranate Glazed Chicken

Directions

1. for the chicken:
2. Mix in a small bowl the garlic, all the Ras el Hanout, chili flakes, a generous pinch of salt and 1 Tbsp olive oil
3. Using a sharp knife, score each chicken piece twice, cutting across the skin, and place in an oven proof pan
4. Rub your Ras el Hanout paste all over the chicken pieces
5. Place in pre-heated oven
6. After 15-20 minutes in the oven, remove and drizzle the pomegranate molasses over all pieces of the chicken and continue cooking for another 8-10 minutes
7. for the qinoa:
8. Cook quinoa while baking chicken
9. In a medium sized sauce pan, heat 1 Tbsp oil, add the thinly sliced onion, cook stirring often until soft, about 4-5 minutes
10. Add ½ cup quinoa and 1 cup of water to the saucepan and bring to a boil
11. Once it reaches a boil, reduce the heat, cover and let simmer for 10 minutes
12. After 10 minutes lift the lid and put green beans on top and cook covered for 5 more minutes, set aside when done
13. Prepare dressing for quinoa
14. In a small bowl mix together 1 Tbsp lime juice, honey, 1 Tbsp olive oil and remaining garlic