Chicken Tagine – a Moroccan feast


I adopted this recipe from the Australian chef Neil Perry, then made changes to fit my family’s taste.

You don’t have to use the fancy clay Tagine pot, just use a regular wide, everyday pot,  it’ll work just fine.


Chicken Tagine – a Moroccan feast


  • Chermoula paste:
  • 2 big onions
  • 8 Garlic Cloves
  • 2 Lemons, juiced
  • 2 bunches parsley
  • 3 big bunches Coriander
  • salt, black pepper
  • ½ tsp. Cumin Powder
  • 1 tsp. Coriander powder
  • ½ tsp. Paprika
  • ½ tsp. Chili powder
  • ½ tsp. Turmeric Powder to taste
  • Tagine:
  • 6 Chicken thighs + 6 legs
  • Olive Oil
  • 1 bottle white wine
  • 1 onion, chopped
  • 2 large yams, chopped in big pieces
  • 3 tablespoons Honey
  • 2 preserved lemons, sliced thinly
  • Water
  • 10 prunes and/or dried apricots, stoned and chopped


  1. Place all Chermoula ingredients in a food processor and pulverize.
  2. Heat olive oil in a heavy-based wide saucepan, add the chicken pieces and brown. Take chicken out.
  3. Fry onion. Deglaze with wine.
  4. Add back the chicken, top with honey, vegetables, prunes, apricots and lemon.
  5. Pour the Chermoula on top.
  6. Add water to almost cover. Cook for an hour.
  7. Serve with steamed rice or couscous.

I love a Tagine on a cold Saturday for lunch with the extended family. All you need to add next to it is a big, leafy salad, couscous, and a hearty wine. I usually make a huge pot for the leftovers that are awesome the next day. Well, I’m lying, I also make a bunch of little salads to go next to the Tagine, like Lemony Tahini, baba ganoush, fresh beet salad, pickled something or other, and fried okra.

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