Chermoula Chicken Tagine

Name: Chermoula Chicken Tagine
Ingredients: 1 whole chicken, cut into pieces; 1 onion, sliced into half-moons; Ghee; Green olives; 3/4 cup olive oil (180 ml); Saffron threads soaked in water; 3 cloves garlic, minced; Chopped fresh cilantro and parsley; 1 teaspoon each: salt (to taste), black pepper, paprika, turmeric, ground ginger (my addition) (Chicken spice mix: turmeric, paprika, coriander, cumin); Lemon juice; Assorted vegetables (such as sweet potatoes, preserved lemon, potatoes)

سارة حجاج @sarah199

I got this recipe from Chef Ahmed Aziz, but I added a few touches of my own.

سارة حجاج @sarah199

I got this recipe from Chef Ahmed Aziz, but I added a few touches of my own.

Saved

Ingredients

1whole chicken, cut into pieces
1onion, sliced into half-moons
Ghee
Green olives
For the marinade:
3/4 cupolive oil (180 ml)
Saffron threads soaked in water
3 clovesgarlic, minced
Chopped fresh cilantro and parsley
1 teaspooneach: salt (to taste), black pepper, paprika, turmeric, ground ginger (my addition) (Chicken spice mix: turmeric, paprika, coriander, cumin)
Lemon juice
My addition:
Assorted vegetables (such as sweet potatoes, preserved lemon, potatoes)

Saved

Steps

1

Marinate the chicken with the marinade ingredients listed above and let it sit for at least 1 hour.
2

Use a clay tagine if you have one; if not, use a regular baking dish—any type you have available.
3

Place the sliced onions on the bottom, then add the marinated chicken on top along with the green olives, preserved lemon, and vegetables if you like (these are optional). Add ghee on top.
4

Bake in the oven at 350°F (180°C) on the lower rack for 1 hour. Enjoy!