One-pot chicken and quinoa tagine
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp rapeseed oil
- 4 chicken thigh filletsskinless
- 1 onionfinely chopped
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 preserved lemonflesh discarded and rind finely chopped
- 400g tin chopped tomatoes
- 120g three-colour blend quinoa
- a handful dried apricots
- a handful toasted almondsto serve
- a small bunch flat-leaf parsleychopped
Nutrition: per serving
- kcal324low
- fat11g
- saturates2g
- carbs27.2g
- sugars12g
- fibre5.7g
- protein25.7g
- salt0.1g
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.
