You don’t need a tagine for this recipe and you probably don’t need preserved lemon, but if you
do use these, you’ll create a mouth-watering dish of Moroccan goodness!
2 tbsp olive oil
1 onion, cut into wedges
2 large garlic cloves, crushed
2 tsp grated ginger
1 tbsp Spice Fusion Chermoula Spice blend
4 chicken thigh or breast pieces, bone in
2 medium potatoes, peeled and cut into chunks
1 medium carrot, peeled and thickly sliced
2 medium tomatoes, chopped
100g green beans, topped and tailed
1½ cups water
Chopped coriander
Preserved lemon
Heat oil in frying pan; add onion, garlic and ginger and sauté until onion is translucent.
Add Chermoula Spice blend and stir for 30 seconds, before adding chicken pieces.
Cook until golden brown on both sides, then add all of the vegetables, except the beans, and stir
well to combine.
Pour in water, stir well, and bring to the boil, then simmer, lid on, until chicken is cooked through,
adding more water if necessary.
Stir in beans and continue cooking until they are tender.
Garnish with coriander and thinly sliced preserved lemon skin.
