Recipes - Chicken Tagine with Chermoula
This is a more traditional way to use Chermoula. We have used a deep frying-pan to make this dish, but of course if you have the 'real deal' you should use a pottery tagine to make this in.
2 tablespoons extra virgin olive oil
4 (175g each) skinless boned chicken breasts
2 celery stalks finely sliced
1 carrot finely sliced
1 small onion finely sliced
finely chopped rind of ½ a Ground Moroccan Preserved Lemons
4 tablespoons Ground's Chermoula
4 roma tomatoes sliced
600ml fresh chicken stock
8 small new potatoes cut lengthways into quarters
16 black olives pitted
1 teaspoon chopped coriander (plus extra for garnish)
1 teaspoon chopped mint (plus extra for garnish)
salt and pepper
prepared couscous to serve
Heat oil in a deep frying pan. Season chicken breasts on both sides with salt and pepper. Add to pan and fry over a medium-high heat for 1-2 minutes or until golden, then turn over and lightly brown the other side. Transfer to a plate and set aside. Add celery, carrot and onion to the pan and fry over a low heat for 5 minutes or until soft but not browned. Add half of the Moroccan Preserved Lemon rind, 2 tablespoons of the Chermoula, the tomatoes and stock. Return the chicken to the pan, then bring to the boil. Reduce heat to low and simmer for 10 minutes.
Add potatoes to pan and cook for a further 6-8 minutes or until potatoes and chicken are cooked through. Stir in olives, herbs and the remaining Chermoula and Moroccan Preserved Lemon into the sauce. Adjust the seasoning if necessary. Lift chicken into warmed deep plates and spoon over sauce. Garnish with extra torn coriander and mint leaves and serve with steamed couscous.
- Cardamom - green
- Pure Peppermint Tea
- Earl Grey SpecialTea
- Star anise, whole
- Paprika, mild ground