Moroccan Green Olive and Chicken Quinoa Tagine

Name: Moroccan Green Olive and Chicken Quinoa Tagine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, finely diced; 3 cloves (15 g) garlic cloves, minced; 1½ tbsp (12 g) fresh ginger, grated or finely minced; 1 tsp (2 g) ground turmeric; 1½ tsp (3 g) ground cumin; ¼ tsp (½ g) ground cinnamon; 2½ cups (600 ml) low-sodium chicken broth; 1 cup (170 g) uncooked white or tri-color quinoa, rinsed; ¾ cup (120 g) pitted green olives, Castelvetrano or similar, halved if large; ½ whole (40 g) preserved lemon, rinsed, flesh discarded, rind finely chopped (optional); ¼ cup (15 g) fresh cilantro, loosely packed, finely chopped; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A fragrant, warming braised dish that marries the comfort of quinoa with North African spices, tender chicken, and bright green olives. The chicken poaches gently in a cumin-and-turmeric-scented broth infused with fresh ginger, cilantro, and a touch of preserved lemon, creating a deeply flavorful bowl that's naturally gluten-free and complete in one pot.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1½ cups per bowl)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, patted dry
2 tbsp (30 ml) extra-virgin olive oil
1 whole (150 g) medium yellow onion, finely diced
3 cloves (15 g) garlic cloves, minced
1½ tbsp (12 g) fresh ginger, grated or finely minced
1 tsp (2 g) ground turmeric
1½ tsp (3 g) ground cumin
¼ tsp (0.5 g) ground cinnamon
2½ cups (600 ml) low-sodium chicken broth
1 cup (170 g) uncooked white or tri-color quinoa, rinsed
¾ cup (120 g) pitted green olives, Castelvetrano or similar, halved if large
½ whole (40 g) preserved lemon, rinsed, flesh discarded, rind finely chopped (optional)
¼ cup (15 g) fresh cilantro, loosely packed, finely chopped
to taste kosher salt
to taste freshly ground black pepper

Equipment (5)

Large Dutch oven or heavy-bottomed pot (5-quart / 4.7 L)
Fine-mesh strainer
Cutting board and sharp knife
Wooden spoon or heat-resistant spatula
Measuring cups and spoons

Steps

Before you start

Pat the chicken breasts dry with paper towels so they brown properly.
Measure out your quinoa and rinse it under cold water in a fine-mesh strainer until the water runs clear to remove any bitter coating.
Have all spices and aromatics prepped and within reach—this recipe moves quickly once cooking begins.

1
Brown the chicken
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot (5-quart / 4.7 L) over medium-high heat until shimmering, about 2 minutes.
- Season the chicken breasts on both sides with a pinch of salt and pepper.
- Place them in the pot and sear until golden brown, 4–5 minutes per side.
- Transfer to a clean plate; the chicken does not need to be cooked through at this stage.
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Ready when: Chicken is golden brown on both sides
Tip: Don't skip the browning step—it builds a flavorful fond on the pot bottom that enriches the final broth.
2
Build the aromatic base
- Reduce heat to medium.
- In the same pot with the browned bits, add the diced onion and cook, stirring often, until softened and fragrant, about 3 minutes.
- Add the minced garlic and grated ginger, stirring constantly for 1 minute until you smell the ginger's spice.
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Ready when: Onion is translucent and ginger aroma is strong
Tip: This is a quick step—watch carefully so the garlic and ginger soften but don't burn, which would bitter the dish.
3
Bloom the spices
- Add the ground turmeric, cumin, and cinnamon to the pot and stir constantly for 30 seconds until fragrant.
- The dry spices will bloom in the residual heat and aromatics, deepening their flavor.
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Ready when: Spices are fragrant and coated with oil
Tip: Blooming the spices in oil releases their essential oils and prevents a raw, dusty taste in the finished dish.
4
Add broth and quinoa
- Pour in the chicken broth, scraping up any browned bits from the pot bottom with a wooden spoon.
- Bring to a gentle simmer.
- Stir in the rinsed quinoa, then nestle the seared chicken breasts back into the pot, pushing them just below the surface of the liquid.
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Ready when: Liquid reaches a gentle simmer
Tip: Don't stir the quinoa once it's in the pot; it will cook evenly without stirring and absorb the broth better.
5
Braise until cooked throughOven 165°F / 75°C
- Reduce heat to medium-low and partially cover the pot with a lid (leave a small gap for steam to escape).
- Simmer for 18–20 minutes, until the quinoa is tender, has absorbed most of the liquid, and a grain pressed between your fingers feels cooked (not chalky).
- The chicken should read 165°F (74°C) on an instant-read thermometer at the thickest point.
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Ready when: Quinoa is tender and liquid is mostly absorbed; chicken reaches 165°F (74°C) internally
Tip: Check at 18 minutes—every stovetop is different. If the quinoa still seems crunchy, give it another minute or two, but don't over-cook or the grains become mushy.
6
Finish with olives and lemon
- Remove the pot from heat and stir in the halved green olives.
- If using preserved lemon, scatter the finely chopped rind over the top.
- Gently stir to combine, and taste the broth; season with a pinch more salt and black pepper as needed.
- The tagine should taste savory, slightly spiced, with a subtle tang from the olives and lemon.
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Ready when: Olives are heated through and flavors are balanced
Tip: Add preserved lemon cautiously—its flavor is concentrated. Start with just the amount suggested and taste before adding more.
7
Rest and serve
- Let the pot rest, uncovered, for 5–10 minutes to allow flavors to meld.
- Cut or shred the chicken breasts into bite-sized pieces or leave whole, as you prefer.
- Divide the tagine among serving bowls, ensuring each gets chicken, quinoa, broth, and olives in equal measure.
- Garnish generously with fresh cilantro.
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Tip: If you prefer shredded chicken, let it cool slightly (it's easier to shred when not piping hot), then use two forks to pull it apart along the natural grain.

Good to know

Tips

This dish is naturally gluten-free, vegan-friendly (substitute the chicken with firm tofu or a mix of hearty vegetables like cauliflower and sweet potato, and use vegetable broth), and can be made dairy-free without any changes.
For extra richness, stir in a dollop of Greek yogurt or cashew cream into each bowl just before serving—the cool creaminess plays beautifully against the warm, spiced tagine.
If your broth reduces too much before the quinoa is tender, add a splash of water (¼ cup / 60 ml at a time) to prevent burning. Conversely, if the quinoa is done but liquid remains, uncover the pot and simmer on medium heat for another 2–3 minutes to evaporate excess liquid.
Toast your cumin and cinnamon in a dry skillet over low heat for 30 seconds before grinding or measuring to amplify their warm, complex notes—a step worth taking if you have whole spices on hand.

Make ahead

You can prep all aromatics, spices, and the rinsed quinoa up to 1 day ahead. Store covered in the fridge. On the day of serving, pat the chicken dry just before cooking; the entire cooking and braising takes 35 minutes, so it's best made fresh, though leftovers reheat beautifully.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a pot with a splash of broth or water over medium heat, stirring gently, until heated through (about 5 minutes). The tagine does not freeze well because the quinoa texture breaks down during thawing, but the broth and chicken can be frozen separately for up to 3 months.

Substitutions

pitted green olives, Castelvetrano or similar → kalamata or oil-cured black olives, pitted and halved. Black olives are earthier and less briny; use the same amount, or reduce to ½ cup if you find them overpowering.
preserved lemon → 2 tsp finely grated fresh lemon zest plus a squeeze of fresh lemon juice. Fresh lemon is brighter and less funky; add zest at the same time as the olives and stir in juice just before serving to avoid bitterness.
uncooked white or tri-color quinoa → white or brown rice, or pearl couscous. Rice will need 20–25 minutes to cook (increase broth to 3 cups / 720 ml); couscous cooks in 10 minutes, so add it in the last 10 minutes of braising.
fresh cilantro → fresh parsley, mint, or a mix of both. Cilantro is traditional, but parsley or mint offer lighter, fresher flavors if cilantro tastes soapy to you.