Olive Magazine
Chicken and Quinoa Tagine in a Black Bowl topped with Sliced Almonds

One-pot chicken and quinoa tagine

Published: October 5, 2017 at 5:11 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Try our lightly-spiced chicken and quinoa tagine. This one-pot recipe is easy to make and low in calories for a healthy family meal

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal324
fat11g
saturates2g
carbs27.2g
sugars12g
fibre5.7g
protein25.7g
salt0.1g
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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 ocado.com. If you can’t get it, just use regular quinoa.

Ingredients

  • 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

Method

  • 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.

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