This sounds a bit strange (at least to me it did). I had never cooked with prunes before and quinoa is unfamiliar to some people but it turned out fantastic!
Moroccan Lemon Chicken with Prunes served over Quinoa
Rub 8 skinless chicken thighs (bone in) with 4 cloves of chopped garlic, lemon zest (from 1 lemon) and 1 tbsp oregano - let sit for at least 1 hour.
Mix 1.5 cups of pitted prunes with 1 cup of water, 1/4 cup lemon juice and 1 tbsp honey - let sit for min 1 hour.
Put chicken in slow cooker, cover with 2 cups chicken stock cook on high for 2.5-3 hours or low for about 5 hours (until chicken is cooked). Mix in prune mixture, cook for 30min-1 hour to let flavours meld.
Cook quinoa in a similar way as to how you would cook rice. Rinse the quinoa, very lightly toast the quinoa in the bottom of a pot, add double the amount of warm liquid to quinoa (I used some of the liquid from the chicken mixed with water to cook the quinoa). Bring to a boil, lightly simmer (covered) for about 15 mins. Or you can also serve with couscous.