I had been itching to make this tagine for some time but it has quite a lot of ingredients so it took planning to get everything together.
Once the ingredients were assembled I was ready. It felt like this recipe was going to be a bit of a marathon so I made it a Friday meal. I usually try to create something a little more detailed on a Friday, but I actually started this on Thursday night.
Anyway. First I had to create the chermoula marinade which is the most intoxicating mix of garlic, preserved lemon, fresh coriander and parsley, and many herbs and spices. I then covered the approximate weight of chicken pieces — I was supposed to break down a whole chicken but I’m not up to that — in aforementioned marinade, covered it in cling film and put it in the fridge overnight.
So, Friday ticked around and when work was done I carried on with the tagine. Onions and tomatoes were chopped and spread over the bottom of my casserole dish — I do have a tagine, a magnificent looking black one from a certain Swedish home store that cost a small fortune, and doesn’t work. There is a deep ridge around the inside of the lid so the liquid that is created from steam that’s supposed to drip back down on to the food just collects in the ridge, only to reveal itself when the lid is removed and it spills all over the cooker. *eye roll* — then the marinated chicken pieces were placed in the middle of the dish.
Next I coated potatoes in some of the leftover marinade and placed them around the edge of the dish.
Up next was a layer of sliced onion and tomato, and olives – tucked in here there and everywhere. Finally I mixed the rest of the leftover marinade with water and poured it over the contents of the dish, finishing with preserved lemon wedges.
As per the recipe I simmered the tagine on a low heat. It took longer than the suggested 45 minutes, but not far off.
I served the tagine with basmati rice as I don’t do couscous. And I also served it with Salade Mechouia, a Moroccan roasted red pepper and tomato salad.
Now, the tagine was delicious, really savoury – but the salad was an absolute revelation. Here is the recipe and you can see it at the back of my image. I’ve since made a ‘wing it’ version with no measurements, just peeled blistered peppers, preserved lemon, garlic, then seasoning and a splash each of olive oil and red wine vinegar and that’s delish too, and amazing in sandwiches. It will be fantastic as a barbecue side, if we ever get to have a barbecue!