Chicken Tagine with Lemon & Coriander Quinoa
Recipe type: Mains
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
 
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.
Ingredients
  • 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
Instructions
  1. Whisk the marinade ingredients until smooth, pour over the chicken pieces and massage in, cover and refrigerate for from one to 24 hours.
  2. 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.
  3. Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.
  4. 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.
  5. Bring to the boil, lower to lowest heat and cover, cook for a further 15 minutes
  6. Use a fork to separate the grains and stir in the herbs and lemon juice, zest and olive oil.
Recipe by HEALTHY-CHEF at https://healthy-chef.co.uk/chicken-tagine-with-lemon-and-coriander-quinoa/