Moroccan-style Free-range Chicken, Lemon & Olive Tagine

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp harissa paste

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
80g quinoa

(Quinoa 100%)
10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
300g diced British Free Range chicken breast
40g baby spinach
80g greek style yoghurt (Milk)
1 onion
1 unwaxed lemon
1 midi cucumber
200g passata

(tomatoes, salt, citric acid)
1 handful of fresh mint

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	591Kcal
	433kJ	2473kJ
Fat	3.8g	22g
of which saturates	1.0g	5.5g
Carbohydrates	8g	47g
of which sugars	2.7g	15g
Protein	9.2g	53g
Salt	0.4g	2.3g
Fibre	2.0g	11g

Ingredients

1 tbsp harissa paste (use half)

(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
30g pitted green olives (use half)

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
80g quinoa (use half)

(Quinoa 100%)
10g chicken stock powder (use half)

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
200g passata (use half)

(tomatoes, salt, citric acid)
1 handful of fresh mint (use half)
1 midi cucumber (use half)
150g diced British Free Range chicken breast
1 unwaxed lemon (use half)
1 onion (use half)
80g greek style yoghurt (use half) (Milk)
40g baby spinach (use half)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	591Kcal
	433kJ	2473kJ
Fat	3.8g	22g
of which saturates	1.0g	5.5g
Carbohydrates	8g	47g
of which sugars	2.7g	15g
Protein	9.2g	53g
Salt	0.4g	2.3g
Fibre	2.0g	11g

Back

High protein 1/3 daily fibre 5 plants Low sat fat

Moroccan-style Free-range Chicken, Lemon & Olive Tagine

Prep time: 20 mins

Total time: 30 mins

Cuisine: North African

Food group: Poultry

Get ready to be whisked to Marrakesh with this tangy chicken tagine. Think juicy free-range British chicken breast, cooked in a warm, Moroccan-style spice blend. Lemon juice and olives for some tang. Quinoa to soak all the flavours. Dollop with cucumber yoghurt for freshness.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a grater, 2 small bowls, a measuring jug & a sieve

Get the quinoa on & pickle

Add the quinoa the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Meanwhile, roughly chop the olives. Zest and halve the lemon. Finely slice the onion, then add one-third to a small bowl. Toss with the juice from half the lemon and a pinch of salt. Set aside to pickle

Get your simmer on

Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the chicken and remaining onion and cook for 4 mins, until golden. Season with salt and pepper
Stir in the passata, harissa paste, stock powder, olives and 100ml water (50ml water for 1 person)
Bring to the boil, then lower the heat and simmer for 13 mins, until the sauce thickens and the chicken is cooked through

Make the cucumber yoghurt

Dice the cucumber into 1cm chunks. Pick the mint leaves from the stalks, then finely chop
In the other small bowl, combine the yoghurt, cucumber, chopped mint, the juice from the remaining lemon and a pinch of salt. Set aside

Last bits

When ready, rinse the spinach, then stir into the chicken until wilted. Taste and season if needed. Add a splash of water if it's a little dry
Stir the lemon zest through the cooked quinoa. Season with a pinch of salt

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Share the chicken between bowls, with the quinoa alongside. Top with the cucumber yoghurt and pickled onion