Coat chicken thighs with chermoula spice ensuring all surfaces are coated. Heat base of a tagine (or large heavy based oven proof casserole pan) over a medium high heat and cook thighs until golden. Remove from pan and set aside. Add onions and cook 3-5mins. Follow with garlic and cook for a further 2-3 minutes. Add tomatoes, chicken stock. Stir well. Place chicken thighs back in the pan and add olives, lemons and season with salt and pepper. Cook covered on stove top for 20 mins.
Serve tagine with salad by tossing together herbs and dressing lightly with lemon, olive oil, salt and pepper. Add sides of cous cous, yoghurt, harissa and flatbreads.
By Hayden Quinn
