The parsley is growing by the day, so today's dinner started off as wanting to use some herbs. After a bit of browsing, I came across a recipe in a little cookbook from Bordeaux Quay, a local restaurant and cookery school. It's described as Moroccan chicken tagine, although I'm not sure it's really a tagine, more chicken with a Moroccan sauce. It didn't actually include any parsley, but I reckoned it would probably go quite well!
It's another dish that starts with a paste made of a list of ingredients whizzed up in a blender. The paste is called chermoula:
- 1 tbsp fresh coriander
- 1 lrg clove garlic
- 1/4 tsp ground cumin
- c. 1/3 chopped red chilli
- pinch of saffron
- 50ml extra virgin olive oil
- juice 1/2 lemon
- 1/4 tsp paprika
- pinch salt
- You brown two chicken breasts in a little olive oil on both sides (just a couple of mins) and remove.
- Fry a chopped onion gently in the same pan. The recipe asked for celery (yeuck!) and carrot, but I used a leftover golden courgette, diced, instead.
- Chop the skin of 1/2 small preserved lemon (you really don't need more as it's quite a strong flavour) and add about half to the pan, together with 1 tbsp of the chermoula paste, 2 chopped tomatoes and 250ml chicken stock.
- Return the chicken to the pan and leave to simmer for about 20 mins.
- Finally, stir in a good handful of chopped coriander, parsley and mint, the rest of the chermoula and preserved lemon.
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