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Neil Perry - Fresh And Fast
This tasty tagine is easy to make
2 Spanish Onions
5 Garlic Cloves
1 Lemon juiced
1 bunch continental parsley
1 bunch Coriander
Turmeric Powder to taste
1 Whole Chicken, chopped into saute style pieces
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
8 fresh dates, stoned removed
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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.