Moroccan Chicken Tagine

This is a great recipe to do in a wood-firing oven or a Weber barbeque, as I found out!
I had run out of gas for my stove and apparently there is a huge gas shortage countrywide, so I was forced to make other arrangements to cook.

Moroccan Chicken Tagine

Delicious! 

Ingredients:
8 chicken pieces
1 can Cannellini beans
1 can chopped tomatoes
fresh Dhania (Coriander) to serve
salt and freshly milled black pepper
3 heaped tbsp Chermoula paste
2 onions (diced)
1 potato (diced)
olive oil
2 cups water
1 cup Cous-cous to serve

Chicken Tagine:

Place chicken pieces, a little olive oil, chopped onions, chopped potato, Cannellini beans, chopped tomatoes

salt, pepper and Chermoula paste and water into a baking dish or oven/Weber proof dish. 

Place on the grid and close the lid. Stir once after an hour. Leave to cook for another 

½ hour.

Meanwhile make the side dishes.

Cous-cous: Simply put a cup of boiling water into the dish and add your cup of Cous-cous, salt a drop of olive oil and place the lid on.

Asparagus Side Dish:
1 sprig fresh parsley (chopped)
1 bunch fresh asparagus
1 tbsp lemon zest
1 tbsp lemon juice
olive oil
1 crushed garlic clove
grated Parmesan cheese
black pepper and salt

Blanch asparagus in boiling water. Pour water out and add a drop of olive oil, garlic, lemon zest, lemon juice, salt and pepper in the frying pan and toss the blanched asparagus over a high heat for 2 mins.


Chermoula Paste:
2 onions
5 cloves garlic
Juice of 1 lemon

1 bunch flat leaf parsley
1 bunch coriander

1 tsp salt
2 heaped tbsp paprika
1 heaped tbsp cumin powder

1 heaped tbsp coriander powder

1 tbsp turmeric powder 

(You can also add chilli powder)
½ cup extra virgin olive oil/canola oil

Blitz all ingredients in a food processor until a lovely paste has formed.

You can store this paste in sterilized glass jars in the fridge.