This tasty tagine is easy to make
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.
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