Try this chicken and quinoa tagine, then check out our vegetarian tagine.

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.


  • 1 tbsp rapeseed oil

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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating