Chermoula chicken tagine captivates with its vibrant flavors and rich aromas. I like crafting this dish because it combines spices and fresh ingredients to create a comforting and exotic meal. You can whip up something truly special with chicken thighs, olive oil, onions, tomatoes, chicken stock, dried apricots, a cinnamon stick, and an array of spices.
The mix of coriander, parsley, red chili, garlic, saffron, and cumin lends a unique depth to the dish. The result is a tagine that’s not only delicious but also looks stunning when served with steamed couscous and garnished with pistachios and fresh coriander.
What is chermoula?
Chermoula is a vibrant North African marinade and sauce, celebrated for its aromatic flavors. I often use it to enhance various dishes, especially meats and fish.
I love how versatile chermoula is. It works beautifully with chicken, lamb, and seafood. Marinating your protein in chermoula for a few hours infuses it with bold flavors.
You can also use chermoula as a dipping sauce or drizzle it over roasted vegetables. This sauce enhances the dish and adds a touch of Moroccan flair to my meals.
Its preparation is straightforward. Just blend the ingredients until smooth. Adjust the flavors according to personal taste preferences, adding more spices or acidity as desired.
Chermoula brings a unique flair to many recipes, making it a staple in my kitchen. It’s easy to prepare and always impresses guests with its fresh and lively flavor profile.
Ingredients
- 8 chicken thigh chunks (skin on, excess fat trimmed)
- 1 tablespoon of olive oil
- 2 halved and thinly sliced brown onions
- 14oz can of diced tomatoes
- 1/2 cup of chicken stock
- 1 cup of dried apricots
- 1 cinnamon stick
- Fresh coriander sprigs (for serving)
- Chopped pistachios (for serving)
- Steamed couscous (for serving)
For the chermoula:
- 1/4 cup of chopped and fresh coriander
- 1/4 cup of chopped and fresh parsley
- 1 long seeded and finely chopped red chilli
- 2 crushed garlic cloves
- Large pinch of saffron threads
- 1 tablespoon of cumin seeds
- 1 juiced lemon
How to make chermoula chicken tagine?
- Combine the chermoula ingredients and coat the chicken. Refrigerate covered for 2 hours.
- Heat oil in a tagine over medium heat. Sear half the chicken for 2-3 minutes per side, then repeat with the remaining chicken.
- Add chopped onion to the tagine and cook for 5 minutes. Add chopped tomato, stock, apricots, and a sprinkle of cinnamon. Bring to a simmer.
- Return the seared chicken (skin-side up) to the tagine. Reduce heat to low, cover, and simmer for 25 minutes.
- Uncover the tagine and cook for an additional 15 minutes to thicken the sauce.
- Top with pistachios and fresh coriander. Serve with couscous.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 769 cal |
| Protein | 46 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 5.3 g |
| Total Fat | 49 g |
| Saturated Fat | 12 g |
| Sodium | 449 mg |
| Cholesterol | 0.3 g |
Serving Suggestions
Accompaniments
For a well-rounded meal, consider serving this tagine with fluffy couscous or fragrant rice. Both options absorb the aromatic sauce beautifully.
Steamed vegetables such as carrots, zucchini, and bell peppers add color and texture. A fresh salad with tomatoes, cucumbers, and olives can provide a crisp contrast to the tender chicken.
Don’t forget about bread! Traditional Moroccan bread or warm pita complements the dish perfectly and is great for sopping up the sauce. You can also include a side of yogurt or a drizzle of tahini sauce to enhance the creamy texture.
Presentation Tips
To impress your guests, serve this dish in a traditional clay tagine pot. This can create an inviting atmosphere.
Garnish the dish with fresh cilantro or parsley for a pop of color. A sprinkle of toasted almonds or pine nuts can add a delightful crunch.
When plating, arrange a bed of couscous on a large platter, topped with the chicken and sauce. Place lemon wedges around the dish for brightness.
Using colorful plates or serving dishes can also make your meal visually stunning. Enjoy the vibrant presentation as much as the delicious flavors!
Preserving and Storing
Refrigeration: After cooking, I let the tagine cool to room temperature. Then, I transfer it to an airtight container. It lasts about 3 to 4 days in the fridge.
Freezing: For longer storage, I portion my tagine into freezer-safe containers. I make sure to leave some space at the top, as liquids expand when frozen. It can stay good in the freezer for up to 3 months.
Thawing: When I’m ready to enjoy the frozen tagine, I take it out and let it thaw in the refrigerator overnight. For quicker thawing, I can run it under cold water or use the microwave, but I prefer the fridge method.
Reheating: I gently reheat the tagine in a pot on the stove or in the microwave. I stir occasionally to ensure even heating. If it seems dry, I add a splash of water or broth to bring it back to life.
Conclusion
Chermoula chicken tagine offers a delightful experience for anyone who enjoys rich, aromatic flavors. The blend of spices in the chermoula marinade elevates the dish, making each bite memorable.
I love how this recipe reflects the essence of Moroccan cuisine. The slow-cooking method allows the chicken to absorb all the fantastic flavors, creating a tender and juicy result.
Making chermoula chicken tagine is not just about the food; it’s about embracing a culinary tradition. I encourage you to try it and enjoy the full spectrum of flavors.
As you’ve read above, a nice bread or pita is a great accompaniment for this tagine!
Get this zaatar pita recipe now (by clicking the image below):
