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Chermoula chicken tagine
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Create a fragrant and flavorful chermoula chicken tagine.
Ingredients:
  • 8 chicken thigh cutlets, skin on, excess fat trimmed
  • 2 brown onions, halved, thinly sliced
  • 400g can diced tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 165g (1 cup) dried apricots
  • 1 cinnamon stick
  • Chopped pistachio kernels, to serve
  • Fresh coriander sprigs, to serve
  • Steamed couscous, to serve
  • 62.50 ml chopped fresh coriander
  • 62.50 ml chopped fresh continental parsley
  • 1 long fresh red chilli, halved, seeded, finely chopped
  • 2 garlic cloves, crushed
  • Large pinch of saffron threads
  • 20.00 ml cumin seeds
  • 1 lemon, juiced
Instructions:
  • In a spacious glass or ceramic bowl, mix together coriander, parsley, chili, garlic, saffron, cumin, and lemon juice to create the chermoula.
  • Coat the chicken with the flavorful chermoula, then refrigerate for 2 hours to let the flavors meld.
  • In a 3L (12-cup) capacity flameproof tagine, heat oil over medium heat. Cook half of the chicken for 2-3 minutes per side until golden. Transfer to a plate and repeat with the rest of the chicken.
  • Sauté the onion until soft. Stir in tomato, stock, apricots, and cinnamon, and bring to a simmer. Arrange the chicken skin-side up in the pot, then cover and cook on low heat for 25 minutes until tender and cooked through.
  • Simmer uncovered for 15 minutes until the sauce thickens. Garnish with pistachios and fresh coriander before serving alongside fluffy couscous.

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