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.
Serving size
Ingredients
Ingredients
- 80g baby spinach (use half)
-
1 tbsp baharat spice blend (use half)
- 1 small sweet potato (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 1 unwaxed lemon (use half)
- 150g diced British Free Range chicken breast
-
1 tbsp harissa paste (use half)
-
30g pitted green olives (use half)
-
80g quinoa (use half)
-
200g passata (use half)
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 87Kcal | 561Kcal |
| 366kJ | 2345kJ | |
| Fat | 2.0g | 13g |
| of which saturates | 0.4g | 2.3g |
| Carbohydrates | 10g | 64g |
| of which sugars | 2.6g | 17g |
| Protein | 8.0g | 52g |
| Salt | 0.19g | 1.2g |
| Fibre | 1.9g | 12g |
Ingredients
Ingredients
- 1 handful of fresh coriander
-
1 tbsp baharat spice blend
- 80g baby spinach
- 1 small sweet potato
-
200g passata
- 1 unwaxed lemon
- 1 onion
- 300g diced British Free Range chicken breast
-
80g quinoa
-
30g pitted green olives (use half)
-
1 tbsp harissa paste
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 552Kcal |
| 373kJ | 2309kJ | |
| Fat | 1.9g | 12g |
| of which saturates | 0.4g | 2.2g |
| Carbohydrates | 10g | 63g |
| of which sugars | 2.7g | 17g |
| Protein | 8.3g | 51g |
| Salt | 0.16g | 0.99g |
| Fibre | 1.9g | 12g |
Moroccan-style Chicken Tagine with Herby Quinoa & Olive Salsa
Get ready to be whisked to Marrakesh with this tangy chicken tagine. Think juicy free-range British chicken breast, cooked in a warm, Baharat spice blend. Lemon juice and olives for some tang. Quinoa to soak all the flavours
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a measuring jug & a sieve
Get the quinoa on & roast the sweet potato
- Add the quinoa to the the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
- Cut the sweet potato into 1 cm chunks (peel optional). Place the sweet potato onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Simmer the tagine
- Thinly slice the onion. Rinse the spinach
- Heat the large frying pan with 1 tsp olive oil on high heat. Once hot, add the chicken and onion and cook for 4 mins, until golden. Add the baharat and harissa and cook for a further 2 mins. Stir in the passata and 100ml water (50ml water for 1 person)
- Bring to the boil, then lower the heat and simmer for 15 mins, until the sauce thickens and the chicken is cooked through
Make the olive salsa
- Meanwhile, roughly chop the half pack of olives. Halve the lemon. Roughly chop the coriander. Add the olives, half of the coriander and juice from half of the lemon to the small bowl
Last bits
- When ready, stir the spinach into the chicken until wilted. Taste and season if needed. Add a splash of water if it's a little dry
- Stir the remaining coriander 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 olive salsa
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