Chicken Tagine with Lemon & Coriander Quinoa
One of those great one pot recipes which you throw together in 15 mins and cooks in under 30 minutes.I've tweaked a few of the original ingredients to maximise the benefits of this meal and not effect the wonderful moroccan flavours.
Recipe type: Mains
Serves: 4-6 people
- For the chicken marinade
- 2½ tbsp lemon juice
- 3 small garlic cloves, crushed
- 20g fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¾ tsp sweet paprika
- 1½ tsp ground cumin
- ¾ tbsp sumac
- ¼ tsp ground cardamom
- ¾ tsp ras el hanout
- 90ml olive oil
- 25g chopped coriander, stems and leaves
- For the tagine:
- 2 tbsp coconut oil
- 4 cloves garlic, crushed
- 2 onions, chopped
- 2 tsp grated ginger
- 1½-2 tbsp coriander seeds, crushed
- 3 tsp cumin seeds, crushed
- 1½ tsp ground cinnamon
- 1 tbsp tomato purée
- 1X 400 g canned chopped tomatoes
- 2-3 tbsp raw honey
- 1kg skinless, boneless chicken thighs/breast/legs
- For the quinoa:
- 500 g quinoa
- 500 ml organic chicken/vegetable stock
- 3 tbsp olive oil
- 1 lemon, zest and juice
- 3 tbsp chopped coriander, mint or parsley
- To serve:
- lemon wedges
- Greek yogurt
- Whisk the marinade ingredients until smooth, pour over the chicken pieces and massage in, cover and refrigerate for from one to 24 hours.
- For the tagine: heat the oil in a large saucepan (wide enough to hold all the chicken pieces in a single layer). Add the garlic, onions, ginger and the spices. Season with salt and pepper and cook over a low heat with the lid on for about 10 minutes, or until the onions are soft.
- Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.
- Add the chicken pieces to the pan and cover with the sauce. Simmer over a low heat with the lid on, stirring from time to time, for 25 minutes or until the chicken is cooked through. For the quinoa: put the quinoa in a saucepan and pour over the stock and season with salt and pepper.
- Bring to the boil, lower to lowest heat and cover, cook for a further 15 minutes
- Use a fork to separate the grains and stir in the herbs and lemon juice, zest and olive oil.