This staple curry is packed full of aromatics and spices to compliment the rich lamb meat. With our Indian Lamb Curry mix we’ve taken out
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
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.
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.
Serve with rice or couscous,
Garnish with coriander leaves and slivered almonds (optional)