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.
Chicken & Green Olive Tagine with Quinoa
The centrepiece of our Mindful Chef x Comptoir Libanais gathering, this warming tagine conjures the colours and flavours of the Levant. Simmered with zingy green olives, ras-el-hanout spices and tender, British chicken. On the side? Fluffy quinoa, preserved lemon and a sprinkle of coriander for freshness.
Prep in 10
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 tsp ras el hanout (use half) (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 2 carrot
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 20g pitted green olives (use half)
- 1 onion (use half)
- 150g British Free Range chicken thighs
- 80g quinoa (use half) (quinoa (100%))
- 20g preserved lemons (use half) (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 0.5 tsp turmeric (use half)
- 1 handful of fresh coriander (use half)
- 80g baby spinach (use half)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tsp cornflour (use half)
Nutritional Information
Calories: 673
Protein: 41g
Carbs: 56g
Fat: 33g
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g baby spinach
- 2 tsp cornflour
- 1 onion
- 20g pitted green olives
- 300g British Free Range chicken thighs
- 1 handful of fresh coriander
- ½ tsp turmeric
- 2 carrot
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 556
Protein: 40g
Carbs: 45g
Fat: 25g
Chicken & Green Olive Tagine with Quinoa
The centrepiece of our Mindful Chef x Comptoir Libanais gathering, this warming tagine conjures the colours and flavours of the Levant. Simmered with zingy green olives, ras-el-hanout spices and tender, British chicken. On the side? Fluffy quinoa, preserved lemon and a sprinkle of coriander for freshness.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins until cooked, then drain.
- Finely slice the onion. Cut the carrots into 1cm thick discs (peel optional). Add the cornflour to a jug and mix with 100ml cold water. On a clean board, dice the chicken into 3cm pieces.
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the chicken and cook for 4 mins until golden. Add the carrots and onions and cook for 5-7 mins, until golden and soft. Stir in the ginger & garlic paste, ras el hanout and turmeric. Add 250ml water, the cornflour mixture and the olives. Crumble in the stock cube. Simmer for 5-7 mins, until the tagine thickens and the chicken is cooked through.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Meanwhile, roughly chop the coriander. Halve the preserved lemon, scoop out the fleshy middle and discard. Thinly slice the preserved lemon rind.
- In the final 1-2 mins of simmering the tagine, rinse the spinach and stir into the pan until wilted. Serve the quinoa in bowls, topped with chicken tagine. Scatter the sliced lemon and coriander on top.
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