Chermoula Chicken Tagine

By Hayden Quinn
Serves  4
Preparation   10 mins
Cooking   30 mins
Print recipe


  • 1 kg Lilydale Free Range Chicken Thigh Fillets
  • 2 tbs Chermoula spice mix. 
  • 2 tbs Australian Extra Virgin Olive Oil
  • 1 brown onion, sliced 
  • 2 cloves garlic, crushed 
  • 1 (400g) tin whole tomatoes
  • 500ml good quality chicken stock
  • 200g pitted green olives 
  • 1/2 lemon, seeds removed, sliced
  • Sea salt and pepper, to taste


  • 1 cup coriander, leaves only 
  • 1 cup parsley, leaves only 
  • 1/2 cup dill, leave only, roughly chopped
  • Sea salt & pepper, to taste
  • 1/2 lemon, juiced 
  • 2 tbs Australian Extra Virgin Olive Oil

To serve

  • Cous cous, cooked as per packet instructions
  • Greek / natural yoghurt, to serve
  • Harrissa, to serve 
  • Flatbreads, to serve 


  1. 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. 
  2. 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. 

Chermoula Chicken Tagine

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