Tagine with Quinoa

by Abbie Mutch March 13, 2024

This recipe is the first in a series created in collaboration with Borough Broth and Dr. Wills using some of our products now available from Holland & Barrett.

Our quinoa makes a great alternative to the more traditional couscous for any tagine.

If you're using chicken for this recipe, it's important to choose chicken that has been produced responsibly. Intensive chicken and pork production is associated with deforestation to produce soy for feed and produces huge quantities of effluent that can be damaging to the local environment. The UK's billion-chickens-a-year habit is killing rivers like the Wye and accelerating the loss of the Cerrado in Brazil. Besides the imported soya, around 50% of UK-grown grain is produced to feed animals, accounting for around 2.4 million hectares of land.

Ask at your local farmers' market or farm shop about pasture-raised birds where soy has not been added to the feed. Alternatively, ethical online supplier Pipers Farm sources their chicken from farms like Redwoods Farm in Devon, who we worked with on the Soy No More campaign.

Better still, skip the chicken and try making this with more plant-based ingredients - roasted aubergine or tofu would be delicious!

Serves 4

Ingredients

4 Chicken Thighs - or use Tofu or Roasted Aubergine instead
2 Bay Leaves
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
1 Red Chilli, finely chopped
1tsp Ground Coriander
1 tin Plum Tomatoes
1 pouch of Borough Broth Chicken Broth - or use Vegetable Bouillon or Stock
1tbsp Dr. Wills Gold Sauce
5 Prunes
3 Apricots
4 Black Olives

To serve

200g Hodmedod's British-grown Quinoa
H&B Harissa & Chickpea Bites (optional)

Method

Heat the oil in a large pot and brown the chicken thighs on both sides. Remove thighs from the pot and set aside.
Add more fat to the pan if there isn't much remaining from the chicken. Add the bay leaves & onions and cook, stirring occasionally, until they are nicely caramelised.
Add the garlic, chilli, ground coriander until toasted. Then stir in Gold Sauce.
Add in remaining ingredients. Give the pot a good stir, bring to a boil, then turn the heat down.
Place chicken thighs, along with any juices it's released, back into the pot. Put the lid on and simmer gently until the chicken is soft, the fruit has melted into the sauce and all the flavours have happily melded together, roughly 30 minutes.
Rinse the quinoa, cover with 300ml of water, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.
Serve the tagine with quinoa and H&B Harissa & Chickpea Bites

Abbie Mutch

Author

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