Moroccan Style Chicken Ragout


  • 1.2 kg whole chicken, deboned, eight-cut
  • 11/2 cups chermoula marinade
  • 80 ml peanut oil
  • 1 1/2 tsp salt
  • 1 1/2 tsp turmeric
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • cinnamon quill
  • 4x garlic cloves, crushed
  • brown onions, halved, finely sliced
  • 2 x carrots peeled, large dices tomato, peeled, seeded, chopped
  • 1/2 bunch flat-leaf parsley, chopped
  • 1/2 bunch coriander, chopped
  • 2 large desiree potatoes, peeled, cut into wedges
  • 500 ml chicken stock (made from the chicken bones / carcasses)
  • 150 g green olives
  • 100 g dried dates
  • lemon, juiced and zested coriander leaves, to garnish couscous, to serve

Chermoula Marinade (makes about 2 cups)

  • 2 x onions, finely diced
  • 1 tsp finely chopped fresh ginger
  • 1 tbsp dried crushed chillies
  • 1 tbsp ground cumin
  • 1 tbsp sweet paprika
  • 1/2 tsp turmeric
  • 2 tbsp chopped flat-leaf parsley
  • 2 tbsp chopped coriander (cilantro)
  • 2 bay leaves
  • 1/2 lemon, juiced and zested
  • 125 ml olive oil
  • 50 ml plain yoghurt
  • 1/2 lemon, juiced


  1. To make the chermoula marinade, mix all the ingredients together thoroughly and leave for 30 minutes prior to use.
  2. Wash and dry the chicken, debone and cut into 8 pieces. Rub the chicken pieces all over with chermoula, cover and refrigerate overnight.
  3. Place a large, heavy-based saucepan over medium-high heat. Add the peanut oil and brown the chicken, turning occasionally. Transfer the chicken to a plate.
  4. Add the salt, turmeric, pepper, cumin, ginger, cinnamon, carrots, garlic and onions, and cook for 10 minutes, stirring occasionally. Add the chicken back into the saucepan.
  5. Add the tomato, parsley, coriander, potatoes and chicken stock. Bring to the boil, reduce heat and simmer gently, covered for 30-35 minutes. Add the halved dates and simmer gently for another 10 minutes or so. When the chicken is just cooked, remove from the tagine and place into a serving dish.
  6. Turn the heat to high and reduce the stock for 5 minutes, or until slightly thickened, add the olives and lemon juice and zest. To serve, place the potatoes around the chicken, cover with the sauce and garnish with fresh coriander.
  7. Serve with couscous and tabbouleh salad, yoghurt and fresh cilantro
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