Chicken Tagine
Recipe by Neil Perry from Neil Perry - Fresh And Fast
This tasty tagine is easy to make
Ingredients
Chermoula paste
- 2 Spanish Onions
- 5 Garlic Cloves
- 1 Lemon juiced
- 1 bunch continental parsley
- 1 bunch Coriander
- sea salt
- Cumin Powder
- Coriander powder
- Chilli powder
- Turmeric Powder to taste
Tagine
- 1 Whole Chicken, chopped into saute style pieces
- Olive Oil
- 1 Spanish Onion, chopped into 6
- 2 carrots, chopped into large pieces
- 1 small yam, chopped into large pieces
- 2 tablespoons Honey
- a handful black olives
- 1 preserved lemon, finely chopped
- Water
- 8 fresh dates, stoned removed
Method
- To make the chermoula, simply place all ingredients in a food processor and blend.
- Marinate the chicken well in the chermoula paste.
- Heat olive oil in a heavy-based saucepan. Add the chicken pieces and saute a couple of minutes, colouring well on all sides.
- Add the honey, vegetables, olives and preserved lemon and mix well.
- Add enough stock or water to liberally cover the chicken and vegetables and braise until the chicken is cooked through and the vegetables are soft.
- Add the dates and serve with steamed couscous.
