A beautiful looking dish with strips of vegetables arranged on top of the chicken around the
edges of the tagine meeting in the middle. So elegant and full of flavour!
CHERMOULA PASTE
2 large cloves garlic, 1 tbsp ginger, 1 onion and 1-2 red chillies, all roughly chopped
3 tbsp chopped parsley and/or coriander leaves
½ tsp salt
1 tbsp Spice Fusion Chermoula Spice blend
3 tbsp EV olive oil
200g chicken breast or thigh fillets, cut into large chunks
1 onion, thinly sliced
2 medium tomatoes, thickly sliced
½ yellow capsicum cut into long strips
½ red capsicum, cut into long strips
1 zucchini, cut into long wedges
1 carrot, cut into long wedges
½ eggplant, cut into long wedges
¼-½ cup water
Parsley and coriander leaves to garnish
Blend paste ingredients in a food processor or use a mortar and pestle to crush garlic, ginger,
onion and chillies, then add Chermoula Spice blend, olive oil and salt and stir until smooth.
Add paste to heated tagine and stir for a minute or two, then add chicken and stir well to coat in the paste.
Sprinkle over sliced onion, then arrange vegetable strips around the edges of the tagine
meeting in the middle.
Spoon over water, bring to a gentle simmer; put the lid on and reduce heat to very low
– use a heat diffuser if you have one – and cook for about 45 minutes.
