Chicken Tagine
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
Ingredients
- For the tagine:
- 4 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 puree
- 2 x 400 g canned chopped tomatoes
- 2-3 tbsp honey
- 1 x 2.25 kg chicken, jointed and skinned
- For the quinoa:
- 500 g quinoa
- 4 tbsp olive oil
- 1 lemon, juice only
- 500 ml organic chicken stock
- 3 tbsp chopped coriander, mint or parsley
- To serve:
- lemon wedges
- Greek yogurt
Instructions
- For the tagine: heat the coconut oil in a large pan (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
- Cook over a low heat with the lid on for about 10 minutes, or until the onions are soft
- Add the tomato puree, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick
- Add the chicken 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
- Pour over the stock bring to the boil
- Lower to the lowest heat setting and cover with a pan lid, leave for 15 minutes
- Add the oil and lemon juice and mix well to coat the grains
- Season with salt and pepper
- Use a fork to separate the grains and stir in the herbs
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