This sensational Moroccan chicken dish is pure Peta Mathias perfectness. This chicken tagine recipe is from her latest TV series Peta Unplugged in Marrakech.
To make Chicken Tagine, you will need:
For the marinade or chermoula:
1 cup chopped flat leaf parsley
1 cup chopped fresh mint
A preserved lemon
4 cloves garlic, crushed
2 tsp paprika
2 tsp ground cumin
1 tsp ground ginger
1/2 tsp salt
2 generous pinches saffron, soaked for half an hour in 2 tbsp boiling water
Place the parsley, mint, flesh of the preserved lemon and garlic in the food processor and blend. Place this paste in a bowl and add the spices, including the saffron water.
For the Tagine:
A large, organic or free range chicken
300g waxy potatoes
300g ripe, acid free or Roma tomatoes
125g purple or green olives
3 tbsp olive oil
Mint and parsley sprigs for garnish
A large tagine or oven dish
1. Cut the chicken into 6 portions and rub the chermoula all over.
2. Peel and quarter tomatoes. Peel and slice potatoes. Slice preserved lemon skin.
3. Lay the potatoes on the bottom of the tagine, then the chicken covered in chermoula, then the preserved lemon and and lastly the tomatoes, all in a beautiful design and in a pyramid shape. Pour over the olive oil. Cover with tagine lid.
4. Bake at 180?C or simmer on the stove top for half an hour. Add the olives and cook for another 15 mins.
Place the tagine dish on the table for people to serve themselves. Garnish with sprigs of mint and parsley.