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.
Moroccan-style Free-range Chicken, Lemon & Olive Tagine
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.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 tbsp Moroccan seasoning (use half) (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
- 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
Nutritional Information
Calories: 574
Protein: 53g
Carbs: 48g
Fat: 20g
Ingredients
- 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)
- 2 tbsp Moroccan seasoning (use a quarter) (Cumin, Coriander, Mint, Garlic, Caraway Powder, Paprika Flakes, Chilli Powder, Cayenne Pepper)
Nutritional Information
Calories: 574
Protein: 53g
Carbs: 48g
Fat: 20g
Moroccan-style Free-range Chicken, Lemon & Olive Tagine
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.
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Cooking Instructions
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, halve 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
- Sprinkle over the half pack Moroccan spice and cook for 1 min, then stir in the passata, stock powder, olives and 200ml water (100ml 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
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