Chermoula Chicken Tagine with Preserved Lemons and Green Olives

PREP TIME

10 minutes

COOK TIME

45 minutes

YIELDS

4-6

Ingredients

  • 2 tbsp The Spice People’s North African Chermoula spice mix
  • 1 kg chicken drumsticks or thigh fillets
  • 1 onion, sliced thinly
  • 1 large tomato, chopped
  • 2 cloves garlic, crushed
  • 1/2 – 1 cup chicken stock or water
  • 75g whole green olives, pitted
  • 1/2 cup each of roughly chopped fresh parsley and coriander leaves
  • 1 tbsp olive oil
  • 3 pieces preserved lemon rind, chopped or 1 whole fresh lemon, sliced

Directions

  1. Heat oil in a saucepan and add the sliced onion and crushed garlic, sauté 5 min or until the onion is translucent. Add the Nth African Chermoula spice, together with the preserved lemon and coriander, and parsley leaves. mix well and sauté a further 2 min.

    Add the chicken pieces, and coat well with the mixture. Add a splash of water if necessary to prevent sticking. Gently brown the chicken pieces.
  2. Add the remaining ingredients, olives, tomatoes, and the rest of the water or stock.

    Transfer the dish into a tagine, slow cooker, deep-dish pan, or ovenproof dish and cook for 30-45 min depending on the equipment you are using.

    I cooked this dish in our new Tefal cook4me which is a pressure cooker and slow cooker combo. This greatly reduces the cooking time. It takes only 9 min to cook this dish after the sauté the first step, but it will taste just as good using traditional slow cooker or stove top methods.
  3. Serve with rice or couscous.

    Garnish with coriander leaves and slivered almonds (optional)

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