Chermula chicken tagine with preserved lemons and green olives

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platter full of Moroccan chicken with lemons and olives served with couscous

Memories of Marrakesh come flooding back when I cook this dish. In June, 2016  my partner and I spent a few days wondering 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 learnt when we  spent the day at faimd’epices  a wonderful cooking school just outside Marrakesh run by a lovely couple. during the day we learnt 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 from our day at faimd’epices. We have created this iconic Moroccan dish using our Nth African Chermula spice. (mild blend)

Spices used in this recipe

  • north african chermula

    North African Chermula – Mild

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    North African Chermula – 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.

    SKU: B0076


  1. Heat oil in a sauce pan and add the sliced onion and crushed garlic, saute 5 min or until the onion is translucent.
    Add  the Nth African Chermula 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.

  2. Add the remaining ingredients, olives, tomatoes and rest of the water or stock.
    Transfer the dish into a tagine, slow cooker, deep dish pan or oven proof 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 presure cooker  and slow cooker combo . this greatly reduces the cooking time.  It takes only 9 min to cook this dish after the saute first step.

  3. Serve with rice or couscous,

    Garnish with coriander leaves and slivered almonds (optional)

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