Chermoula chicken tagine with preserved lemons and green olives
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Memories of Marrakesh come flooding back when I cook this dish. In June 2016 my partner and I spent a few days wandering through the souk markets of Marrakesh and dining in the local cafes. The most common dish was the chicken tagine with preserved lemon and olives. I’m pretty sure we tried at least 5 different versions of this famous dish, the best by far was the recipe we learned when we spent the day at faimd’epices a wonderful cooking school just outside Marrakesh run by a lovely couple. During the day we learned about the spices that Moroccans love to use and how they influence the dishes. Of course, the best part is the feast at the end of our class…
This recipe is inspired by our day at faimd’epices. We have created this iconic Moroccan dish using our Nth African Chermoula spice.
Spices used in this recipe
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North African Chermoula – Mild
Product description
North African Chermula is an aromatic blend of spices from North Africa, particularly used in Moroccan, Algerian and Tunisian cuisines. This delicious blend can be used as a dry rub or can be mixed with lemon juice, yoghurt and olive oil to make a wet marinade or be used as a dip. Toasting the spices before adding to dishes can be a great way to release their natural oils thus creating a more intense and caramelised flavour. Chermula is a delicate and zesty blend of sweet paprika, pepper, cumin, coriander, parsley, garlic, turmeric, sea salt and cayenne pepper. North African spice mixes tend to be less about the heat content and more about creating a depth of flavour.
$3.45
Method
Heat oil in a saucepan and add the sliced onion and crushed garlic, saute 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 saute 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.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 saute the first step.
but it will taste just as good using traditional slow cooker or stove top methods.Serve with rice or couscous,
Garnish with coriander leaves and slivered almonds (optional)
