Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger

Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above

Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon

To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread

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