Chicken Tagine
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. For the tagine: heat the coconut oil in a large pan (wide enough to hold all the chicken pieces in a single layer)
  2. Add the garlic, onions, ginger and the spices
  3. Season with salt and pepper
  4. Cook over a low heat with the lid on for about 10 minutes, or until the onions are soft
  5. Add the tomato puree, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick
  6. Add the chicken to the pan and cover with the sauce
  7. Simmer over a low heat with the lid on
  8. Stirring from time to time, for 25 minutes or until the chicken is cooked through
  9. For the quinoa:
  10. put the quinoa in a saucepan
  11. Pour over the stock bring to the boil
  12. Lower to the lowest heat setting and cover with a pan lid, leave for 15 minutes
  13. Add the oil and lemon juice and mix well to coat the grains
  14. Season with salt and pepper
  15. Use a fork to separate the grains and stir in the herbs
Recipe by HEALTHY-CHEF at