Chermoula Chicken Tagine Recipe

Why not try a tagine on a Tuesday? Hayden Quinn makes this chicken tagine with a chermoula spice mix and serves with fluffy cous cous.

The ingredient of Chermoula Chicken Tagine Recipe

• 1 kg lilydale free range chicken thigh fillets
• 2 tbsp chermoula spice mix
• 2 tbsp australian extra virgin olive oil
• 1 brown onion sliced
• 2 cloves garlic crushed
• 1 400g tin whole tomatoes
• 500ml massel chicken style liquid stock
• 200g pitted green olives
• 1 2 lemon seeds removed sliced
• sea salt and pepper to taste
• cous cous
• greek yogurt to serve

The Instruction of chermoula chicken tagine recipe

• coat chicken thighs with chermoula spice ensuring all surfaces are coated heat base of a tagine or large heavy based oven proof casserole pan over a medium high heat and cook thighs until golden
• remove from pan and set aside add onions and cook 3 5mins follow with garlic and cook for a further 2 3 minutes
• add tomatoes chicken stock stir well place chicken thighs back in the pan and add olives lemons and season with salt and pepper
• cook covered on stove top for 20 mins
• serve with cous cous as per packet instructions

Nutritions of Chermoula Chicken Tagine Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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