This makes a delicious family friendly midweek meal. You can start making it the night before or in them morning and allow it to marinade, if you forget just leave it as long as possible, even 30 minutes will do. Those who like it spicy can pour over the harissa. Serve it with couscous or rice.
Ingredients for 4 people
Chermoula
2 large brown onions, chopped
5 cloves or garlic, chopped
1 small bunch coriander, chopped
pinch of sea salt
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
1 tsp rose harissa
Juice of 1 lemon
extra virgin olive oil
Tagine
4 chicken breasts, skinned and cut into 4 pieces each
1 large brown onion, roughly chopped
2 carrots, roughly copped
chicken stock
1 preserved lemon, finely chopped
1 tbsp honey
sunflower oil
Harissa
Juice of 2 lemons
1 tsp rose harissa
2 tbsp liquid from the tagine
Blitz all the chermoula ingredients in a mini food processor. Transfer to a bowl and add the chicken breasts. Cover, put into the fridge and leave to marinade for 4-24 hours if possible.
Heat a tablespoon of sunflower oil in a casserole, tip in the chicken and marinade and gently cook until the chicken is sealed. Add all the other ingredients for the tagine and pour over sufficient chicken stock to cover the chicken and vegetables. Bring the boil, reduce the heat and simmer, uncovered, for 20-30 minutes until the chicken is cooked and the carrots are soft. AGA transfer to the simmering oven for 45 minutes.
To serve stir together 2 tablespoons of the tagine liquid with the lemon juice and rose harissa to make a thin sauce. Steam some couscous, pile the tagine over the couscous and finish with a drizzle of harissa.