Chicken tagine
make chermoula paste by blending in a food processor:
2 spanish onions
1/2 lemon juiced
1 bunch flat leaf parsley including stalks
1 bunch coriander
¼ cup extra virgin olive oil
2 to 5 cloves garlic
½ to 1 teaspoon cumin powder
½ to 1 teaspoon coriander powder
½ to 1 teaspoon turmeric powder
½ teaspoon ginger powder
¼ to ½ teaspoon chilli powder
Pinch of salt to taste
Marinate 1 kg of chicken pieces
Fry the chicken to brown
Braise chicken until cooked with the following:
Water or stock to cover
1 carrots chopped into large pieces
1 or 2 spanish onion chopped into large pieces
small handful black olives
1 small yam chopped into large pieces
2 tablespoons honey
2 tablespoons tomato paste
1 preserved lemon finely chopped
When almost cooked add:
4 sliced plums or ¾ dozen prunes
4 sliced apricots or 1 dozen dried apricots
3 sliced nectarines or ½ dozen dried nectarine
1 dozen dates
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