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.
Preparation time 16 minutes
Cooking time 45 minutes
serves 4
Cuisine Moroccan
Categories Main



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 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 and potatoes into warmed deep plates and spoon over sauce. Garnish with extra torn coriander and mint leaves and serve with steamed couscous.