Moroccan chicken tagine

Moroccan chicken tagine

Fabulous Food, Minus the Boombah
Mark Roper

I’m a bit of a newcomer to Moroccan flavours but I’m a convert. Chermoula is a spice paste that includes cumin, paprika, turmeric, cayenne pepper, garlic, onion and coriander. You can buy it from some supermarkets these days, but if you’re struggling, specialty food stores or delicatessens will stock it – just check that the sugar content is low.


Quantity Ingredient
4 small skinless chicken fillets
2 tablespoons chermoula paste
1 lemon, juiced
1 tablespoon extra-virgin olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 small knob ginger, peeled and finely grated
1/2 lemon, finely sliced
1/2 cup pitted green olives
1 cinnamon stick
500ml salt-reduced chicken stock
coriander leaves


  1. Place the chicken fillets in a zip-lock bag with the chermoula paste and lemon juice and squeeze and squish it all around so the chicken is evenly coated. Refrigerate for 10–15 minutes for the flavours to infuse.
  2. Heat the oil in a large, heavy-based casserole dish or tagine and fry the onion, garlic and ginger for around 2 minutes, taking care not to burn them. Add the chicken to the pan and cook on a medium– high heat for 2–3 minutes, or until the chicken turns golden. Add the lemon slices, olives, cinnamon stick and stock and bring to the boil. Once it starts to bubble, lower the heat and simmer gently for 1 hour with the lid on.
  3. When ready to serve, take out the cinnamon stick and divide the tagine between 4 warmed plates. Sprinkle with coriander leaves and serve with cauliflower ‘rice’.
low fat
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