Mansaff (yoghurt stew with chicken) - gluten free

One of my favourite arabic dishes, I grew up with my Aunty and mum making the best versions of this ever and I think I do it justice. It is an authentic Jordanian dish and is usually made with yoghurt balls called jameed but as I don't have access to that I do it my own way and it still tastes pretty darn good.

Ingredients:

1 x tub of Greek style or full fat natural yoghurt
1 tsp turmeric
1 tsp mixed spice
1 tbsp Himalayan pink sea salt 
6 x chicken thighs
6 x chicken drumsticks
1 x free range organic egg
1 x cup quinoa (you can have rice but I prefer this as a healthier alternative)
1 x cup flaked almonds

Directions:

Place chicken thighs and drumsticks in a pot and cover with water. 
Place mixed spice into the pot and stir
Boil the chicken for 15 - 20 mins, making sure not to overcook
In a separate pot boil quinoa with water for 15 mins
Drain most of the water from the pot with the chicken leaving 2 cms of water in the pot
Remove the chicken and place in a plate as you will need to put these back into the pot later
In a blender, place the yoghurt and egg
Fill half the empty tub of yoghurt with water and then place that into the blender as well
Blitz for one minute
Pour the mixture into the pot that has the 2cms water and place on the highest heat
This is crucial, you must stir the yoghurt continuously in a clockwise direction until it comes to a proper boil - this can take up to 15-20 mins
Once boiled, add in the chicken and then lower the heat
Add the turmeric and salt and let all combine for 10 mins
While that is happening you can roast the almonds either in a microwave or in an oven for 5 mins, making sure they don't burn
To serve, place quinoa on a plate, top with sauce and chicken, then top with almonds.