The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Grilled Chermoula Chicken with Quinoa & Chickpea Tagine
A vibrant Middle Eastern-style feast, starring free-range chicken thighs, coated in fragrant chermoula and grilled till golden. Serve alongside fluffy quinoa and a warm chickpea tagine. Finish with leafy parsley and a dollop of creamy yoghurt.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 handful of fresh flat-leaf parsley
- 80g greek style yoghurt (Milk)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 400g passata (tomatoes, salt, citric acid)
- 230g chickpeas (Chickpeas, water, salt)
- 2 onion
- 160g quinoa (Quinoa 100%)
- 2 courgette
- 600g British Free Range chicken thighs
- 4 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
Nutritional Information
Calories: 640
Protein: 47g
Carbs: 44g
Fat: 26g
Grilled Chermoula Chicken with Quinoa & Chickpea Tagine
A vibrant Middle Eastern-style feast, starring free-range chicken thighs, coated in fragrant chermoula and grilled till golden. Serve alongside fluffy quinoa and a warm chickpea tagine. Finish with leafy parsley and a dollop of creamy yoghurt.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a large baking tray with silver foil
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Time to grill
- Lay the chicken thighs flat onto one side of the foil-lined baking tray and coat with half the chermoula, 1 tsp oil and a pinch of salt and pepper
- Dice the courgettes into 2cm chunks and place onto the other side of the tray with 1 tsp oil, salt and pepper
- Grill together for 16 mins, until the chicken is cooked through and the veg is tender
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Tagine time
- Thinly slice the onions. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the Middle eastern spice mix and cook for 1-2 mins
- Stir in the passata, chickpeas, tamari and 150ml water. Bring to a boil and simmer for 6-7 mins, until thickened slightly
Final touches
- Add the yoghurt and remaining chermoula to the small bowl and stir to combine. Season with salt and pepper
- Roughly chop the parsley
- Once cooked, stir the courgette and half the parsley into the tagine. Taste and season with salt and pepper if needed
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the tagine and quinoa into bowls, topped with the chicken
- Drizzle over the yoghurt sauce and sprinkle with the remaining parsley to finish
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