Quinoa and Chicken Tagine

Charmaine Lu -

  • 1 tbsp oil
  • 4 skinless chicken thigh fillets
  • 1 chopped onion
  • 1 tsp each cinnamon, smoked paprika, coriander and turmeric
  • 1 preserved lemon, finely chopped
  • 400g tin of chopped tomatoes
  • 120g quinoa
  • Handful of dried apricots
  • Toasted almonds and chopped parsley, to serve
  • Season the chicken thighs well and fry in a splash of oil for 4 mins, turning until browned all over. Add the onion and cook for 4 mins more. Stir in the spices, cook for 1 minute or so, then add the preserved lemon, chopped tomatoes and half a can of water.
  • Simmer the mixture for 15 mins, stirring regularly, then add the quinoa, apricots and about 500ml water to the pan. Cook for about 25 mins, or until the quinoa is cooked and tender. Serve with a scattering of parsley and toasted almonds.
1 hr
4 serving