Chicken Tagine with apricot quinola

(Serves 4)


2 tbsp sunflower oil

1 onion sliced

2 garlic cloves crushed

1 tsp ground cinnamon

1 tsp smoked paprika

1 tsp numeric

1 tsp ground cumin

1/2 butternut squash peeled and cubed

1 large carrot sliced thickly

1 tin(400g) of chickpeas drained

1 tin (400g) chopped tomatoes

1 preserved lemon sliced thinly (optional)

2 tsp honey

6 skinless and boneless chicken thighs, sliced

500ml vegetable stock



Heat the oil in a deep casserole dish over a medium heat. Add the onion and fry for 4 minutes until beginning to colour.

Add the garlic and all the spices and fry for little bit longer, stir well.

Add the sliced chicken, chopped tomatoes, butternut squash, carrot, honey and preserved lemon.

Stir well and bring to a good simmer, then reduce heat. Simmer gently fo 45 minutes. For the last 10 minutes of cooking time, stir in the drained chickpeas.

Serve with apricot quinola, fresh coriander or parsley and black olives.

Serve with fresh coriander, black olives sliced and apricots quinola.




Apricots quinola (side dish)



80g of dried apricots

1 tsp of salt

A knob of  salted butter

300g of pearl quinoa



Cook 300g of pearl quinoa with 80g of sliced dried apricots and 1tsp of salt.

Drain and add a knob of salted butter.