Moroccan Tagine - Chicken or Quorn

Preparation time: 10 mins Cooking time: 40 mins Serves: 2


I make this with Quorn pieces instead of chicken and it™s really tasty, so it™s probably amazing with chicken. Serve with cous cous. This recipe is enough for two really greedy people. Tsp= teaspoon


  • Slosh of olive oil for frying.
  • 1 onion
  • 2 cloves of garlic, roughly chopped
  • chilli to taste eg. not overpowering or painful amounts
  • ½ teaspoon ground cinnamon
  • 1 tsp of mild curry powder
  • ½ tsp tumeric
  • ½ tsp cumin (or cumin seeds if you like)
  • ½ packet of Quorn pieces (for 2 people) or 250-ish grams diced chicken breast
  • 1 courgette cut into nice chunks
  • 1 leek sliced into thick rings
  • Around 500 ml of vegetable stock or chicken stock- Marigold Swiss Vegetable Bouillon stock is what I use, it might even be vegan, and it is totally brilliant and everyone should have some. Also you don™t need to use salt if you™re using this.
  • 3 bay leaves
  • 1 tsp thyme.
  • 6 cherry tomatoes
  • A handful of dried apricots roughly chopped- I really like a brand called Crazy Jacks ™cos they are sulphite free and really dark and moist, but I™ve only seen them in Sainsbury™s.
  • You™re supposed to add some lemon juice before you serve it but I always forget. And some mint leaves, but I don™t own any.


Quorn chunk version:

  1. Frying: start with the onions, add the leek and courgette, garlic, then quorn chunks then chilli and spices until your housemates start saying œwow, that smells amazing (10 mins approx)
  2. Add stock, bay leaves, thyme and apricots and bring to a vigorous bubble. Add the tomatoes, turn down to a simmer and cook for half an hour or until the veg are at your preferred texture and the tomatoes have burst. The liquids need to reduce a bit, so don™t cover the pan.
  3. Add lemon juice and mint leaves if you can be bothered. Serve with cous cous.

Chicken version (I™ve never done this one)

  1. Fry onion, chilli, garlic and spices for 5 minutes
  2. Add the chicken, courgette and leeks and fry for another 5 minutes.
  3. Pour in chicken stock, bay leaves, thyme and apricots. Bring to a bubble, add the tomatoes, turn down and simmer for half an hour.



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