Something Like A Tagine gets its name from the fact that we aren't using a traditional tagine pot, but the depth of flavour is just as rich and authentic. This dish brings together tender chicken, slow-cooked with saffron, preserved lemon, and green olives, infused with a fragrant chermoula paste made from fresh herbs and warm spices.
To mimic the effect of a traditional tagine, we use a deep pot sealed with foil and a lid, ensuring the chicken stays moist and deeply infused with flavour. The result? A comforting, aromatic dish that delivers all the essence of a classic tagine—just without the tagine itself.
This recipe was featured in Experience #1, where we served it as the main event. You can also find the DJ Mix from the evening, along with suggested wine pairings, there.
Ingredients
For the Chicken
1 Whole chicken (around 1.2kg)
1/2 tsp turmeric
pinch of saffron
1/2 preserved lemon
1 large brown onion
150g green olives
1L chicken stock
Plenty of olive oil
Salt and pepper
For the Chermoula
2 bunches of fresh parsley
1 bunch of fresh coriander
1 tsp smoked paprika
1 tsp cumin
1/2 tsp turmeric
2 cloves garlic
3cm piece of fresh ginger
1/2 a large preserved lemon (pulp only)
salt and pepper
Method
Preparation: If you're unsure about jointing chicken, watch a quick YouTube video for guidance. Alternatively, opt for bone-in, skin-on chicken thighs or legs (2 per person).
Step 1
Make the Chermoula: Roughly chop the parsley, coriander, ginger, and garlic, then bash them into a paste in a mortar and pestle. Add the remaining dry spices, lemon pulp, and olive oil, and continue pounding until it forms a paste.
If you don't have a mortar and pestle, finely chop the parsley and coriander on a chopping board. Grate the ginger and garlic into the mix, then gradually add the remaining ingredients, chopping and incorporating until it becomes a paste.
Step 2
Add the sliced onion to a deep pot and arrange it in a single layer. Sprinkle with turmeric and sauté for a few minutes.
Step 3
Add the chicken pieces and cook for a few minutes, occasionally moving them around. Feel the rhythm and move along to this week's DJ mix!
Step 4
Add the chermoula to the pot, ensuring the chicken is thoroughly coated. Pour in the chicken stock, saffron, and half of the preserved lemon. Cover the pot with a sheet of aluminium foil, followed by the lid, to replicate the effect of a traditional tagine. Simmer for 30 mins.
Step 5
At this stage, vegetables such as carrots or potatoes should be added. Continue cooking until the chicken is tender, and everything is cooked through.
Step 6
About 10 minutes before serving, add the remaining preserved lemon and olives. Taste and adjust salt as needed.