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This tasty tagine is easy to make


  • 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


  • 1.

    To make the chermoula, simply place all ingredients in a food processor and blend.

  • 2.

    Marinate the chicken well in the chermoula paste.

  • 3.

    Heat olive oil in a heavy-based saucepan. Add the chicken pieces and saute a couple of minutes, colouring well on all sides.

  • 4.

    Add the honey, vegetables, olives and preserved lemon and mix well.

  • 5.

    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.

  • 6.

    Add the dates and serve with steamed couscous.

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10 comments • 6 ratings
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Posted by RA37Report
Delicious, the whole family thoroughly enjoyed it. I used Chicken fillets and added vegetables.
Posted by MaureenReport
Sounds delicious - but I'd substitute brown rice for couscous...
Posted by MZ8Report
the method and ingredients are a little confusing, we are not procesing the chicken in the morter and pesel or the food processed, we marinate the chicken in the results of all the pounding and processing.
Posted by Hot ChilliReport
I have made this. I used only chicken breast, pumpkin instead of yams and prunes instead of dates. Really yum!
Posted by Megan150Report
I would like to know this also?
Posted by Andy55Report
Second time I have made this recipe ... changed the chermoula spices to suit my tastes but a fantastic meal ....
Posted by Carolyn64Report
Hi there..sounds great but not sure of measures of spices...tsps or tbsps?
Posted by Report
I have cooked this recipe twice and it has been a hit with my fussy family.
Posted by Kelly269Report
Excellent dish, first time was a bit of trial and error due to no measurements for spicers and also i was using a tagine. But now its a family favourite, especially with pearl Cous Cous
Posted by LifeStyle FOODReport
Hi, we've amended the recipe so its easier to understand. Cheers