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.
  • 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
  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