One-Pot Chicken and Quinoa Tagine Recipe

One-pot chicken and quinoa tagine

  • serves 4
  • Easy

Try our one-pot chicken and quinoa tagine. This one-pot recipe is a super easy comforting family meal, plus it's low in calories and gluten free


*This recipe is gluten-free according to industry standards


Three-colour blend quinoa consists of white, black and red quinoa seeds, and is available from Waitrose and If you can’t get it, just use regular quinoa.


  • vegetable oil 1 tbsp
  • chicken thigh fillets 4, skinless
  • onion 1, finely copped
  • ground cinnamon 1 tsp
  • smoked paprika 1 tsp
  • ground coriander 1 tsp
  • ground turmeric 1 tsp
  • preserved lemon 1, flesh discarded and rind finely chopped
  • chopped tomatoes 400g tin
  • three-colour blend quinoa 120g
  • dried apricots a handful
  • toasted almonds a handful, to serve
  • flat-leaf parsley a small bunch, chopped


  • Step 1

    Heat a casserole dish over a medium heat with the vegetable oil. Season the chicken thighs well, and add to the pan. Fry for 3-4 minutes, turning, until well browned. Add the onion and cook for 3-4 minutes until soft.

  • Step 2

    Stir in the spices and cook for 1 minute before adding the preserved lemon, chopped tomatoes and ½ a tin of water. Simmer gently for 15 minutes.

  • Step 3

    Stir in the quinoa, dried apricots and 500ml of water, and cook for 25 minutes, stirring regularly, until the quinoa is cooked. Serve scattered with the almonds and parsley.

Nutritional Information

  • Kcals 324
  • Fat 11.2g
  • Saturates 2.2g
  • Carbs 27.2g
  • Sugars 12g
  • Fibre 5.7g
  • Protein 25.7g
  • Salt 0.1g