For the Chermoula:
1 cup chopped flat leaf parsley
1 cup chopped fresh mint
a preserved lemon
4 cloves garlic, crushed
2 tsp hot smoked paprika
2 tsp ground cumin
2 generous pinches saffron, soaked for 10 mins in 2 tbsp boiling water
1 tsp ground ginger
1/2 tsp salt
For the Tagine:
1 x whole Rangitikei free range Chicken
300g waxy potatoes like Desiree
300g ripe, acid free or Roma tomatoes
3 tbsp olive oil
1 heaped tbsp sliced pistachios & mint for garnish
a large tagine or oven dish
To make the chermoula marinade, 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.
Cut the chicken into 6 portions and rub the chermoula all over.
Peel and slice carrots. Peel and quarter tomatoes. Peel and slice potatoes. Slice preserved lemon skin.
Lay the carrots on the bottom of the tagine, then the chicken covered in chermoula, then the preserved lemon, then the potatoes and lastly the tomatoes, all in a beautiful design. Pour over the olive oil.
Bake at 180°C or simmer on the stove top for 45 mins.
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