Moroccan Chicken Tagine

Chermoula is a North African spice paste that is used as a marinade. You can substitute store-bought spice mix but it’s so easy to do, I prefer to make my own.

Makes 4 Servings

Total Prep Time: 3.5 hours


1 organic pastured chicken, cut into pieces or 6 to 8 pieces thighs and legs

2 tomatoes, chopped

2 red onions, chopped

1 bunch fresh cilantro, leaves and stalks chopped

1 cup green olives

½ preserved lemon, or juice and zest from half a lemon

1 cup water


1 red onion

1 bunch fresh cilantro

A pinch of saffron strands, soaked in 1 tablespoon warm water

A small knob of fresh ginger

1 chili pepper

2 cloves garlic, peeled

1 tablespoon each ground cumin, coriander and paprika

½ preserved lemon, or juice and zest from half a lemon

sea salt and black pepper

½ cup olive oil


For chermoula, blend all ingredients together in a food processor until it forms a smooth paste.

Place half the chermoula into a storage bag together with chicken pieces. Seal and rub marinade over chicken. Leave to marinate for at least 2 hours or preferably overnight in the refrigerator.

Preheat oven to 350°F/180°C.

Mix the remaining chermoula with tomatoes and onions. Layer the bottom of an ovenproof pot with half the mixture. Add in marinated chicken pieces, olives, preserved lemon and cilantro. Cover with remaining tomatoes and onions and pour in water. Cover with lid and transfer to oven. Cook for one hour. Remove from oven and serve with steamed cauliflower.