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Chermoula chicken tagine recipe
Chermoula chicken tagine recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious chicken tagine with chermoula spice mix and fluffy cous cous by Hayden Quinn for a tasty Tuesday meal.
Ingredients:
  • 1 kg Free Range Chicken Thigh Fillets
  • 20.00 gm Chermoula spice mix.
  • 36.40 gm Australian Extra Virgin Olive Oil
  • 1 brown onion, sliced
  • 400g tomato
  • 500ml Chicken Style Liquid Stock
  • 200g pitted green olives
  • 1/2 lemon, seeds removed, sliced
  • Sea salt and pepper, to taste
  • Cous cous
  • Greek yogurt to serve
Instructions:
  • Make sure each chicken thigh is generously coated with the flavorful chermoula spice. Heat up a tagine or a large, heavy-based oven-proof casserole pan over medium-high heat, then cook the thighs until they turn a beautiful golden color.
  • Set aside the cooked ingredients. Sauté onions for 3-5 minutes, then add garlic and cook for an additional 2-3 minutes.
  • Combine tomatoes and chicken stock in the pan, stirring well. Return chicken thighs to the pan and add olives, lemons, salt, and pepper.
  • Simmer on the stove top for 20 minutes with the lid on.
  • Serve with fluffy cous cous cooked according to the package directions.

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