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1 Chicken Tagine with Herbed Quinoa

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Chicken Tagine with Herbed Quinoa

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Ingredients

4 portion(s)

Chicken Tagine

  • 600-700g skinless chicken thigh fillets, (Can you breast chicken, however it will shred as it did in the picture)
  • 15 g garlic infused oil, (if you don't have use 2 cloves of garlic and olive oil)
  • 1.5 teaspoon ground cumin
  • 1.5 teaspoon Ground Coriander
  • 1.5 teaspoon sweet paprika
  • 1.5 teaspoon ground ginger
  • 1 level teaspoon cinnamon
  • 1 level teaspoon tumeric
  • 1/4-1/2 teaspoon chilli powder or flakes
  • 2 medium to large carrots (chopped or sliced 1-2cm wide in any preferred shape)
  • 400 g or 1 Can of diced or crushed tomatoes
  • 1/2 cup or 70 g sliced or halved olives, (kalamata enhances the flavour but black olives can be used)
  • 100 g water
  • 20 g tomato paste

Herbed Quinoa

  • 350-400 g quinoa
  • pinch salt
  • 1-2 teaspoon ghee or butter
  • 1/4 cup chopped parsley
  • 1/4 cup chopped coriander
  • 930 g water
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  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Herbed Quino

  1. 1. Weigh quinoa in basket and rinse with water a few times. 

    2. Add water to bowl and cook for 20mins, Varoma and speed 4. 

    3. Strain and place into thermoserver. Mix through rest of the ingredients.

     

    2. Chicken Tagine

  2. 1. Roughly cut the chicken into 3 cm pieces. 

    2. Place spices in a small bowl or jar and mix well. 

    3. Place garlic (if using) and chop for 3 secs on spd 7.

    4. Scrape sides and add oil and spices. Saute for 2 mins, 100C on spd 1.

    5. Add chicken to bowl and cook for 5 mins, 100C, Reverse and spd 1. 

    6. Add carrots, tomatoes, water and tomato paste (if using). Cook for 20 minutes, 100C, Reverse on spd 1. 

    7. Serve with quiona

10

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11

Tip

*If using garlic oil, the recipe is classified as Fodmap friendly.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Hi, Im sorry you appeared to

    Submitted by The Power of Real Food on 18. April 2016 - 23:10.

    Hi, Im sorry you appeared to have issues with this dish. The dish itself is converted from a FODMAP recipe. Everyone's palette is different and therefore it allows for you to add more flavor by adding more herbs to the sauce. I myself as a cook taste the food as I cook so something that may seem okay to one may not be as flavorsome to some.

    In regards to quinoa I have stated in the recipe to weigh it in the basket which then it would stay in the basket to cook. So you would put it back in the bowl with the water. The steps are the same as you would cook rice. When rice is cooked because of the quantity it needs to be done on a higher speed as I have stated speed 4 in order to reach the entire quantity of the rice. If there is not enough water you risk getting dry, crunchy rice/quinoa on the top.

    I hope this answers your concerns and you will endeavor to try the dish again. Any further questions please feel free to ask.

    Come and join my page to see more of my recipes at The Power of Real Food


    (https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)


     


     

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  • I'm really puzzled by this

    Submitted by L'Elvin on 18. April 2016 - 21:41.

    I'm really puzzled by this recipe. I'm not sure how something with *so many* spices can end up tasting so bland. I was expecting big, bold flavour but it was very, very mild.  I was disappointed, because it made a really big volume - more than the four portions the recipe states, but I guess everyone measures portions differently. For me, this was at least six generous serves.

    I ran into problems with the quinoa, because the instructions aren't clear. Having not cooked it before, I took the 50/50 punt and put the quinoa into the water after rinsing it in the basket, as the recipe doesn't say whether to do that or leave it in the basket. I obviously got it wrong, becuase it turned into a thick, foul smelling clag that I now get to try to scrub out of the bottom of my bowl. I'm now guessing that it *should* stay in the basket and steam... But if thats the case why does the water need to be on speed four? Seems odd to have the water spinning so hard if the point is just to create steam. Nothing else that I've steamed has had the water going faster than 1 at most.

     

     

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