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Moroccan Chicken Tagine

Moroccan Chicken Tagine

Mahy Farms Whole Chicken Recipe by Julie Le Clerc

Moroccan Chicken Tagine

Serves 6

1 Mahy Farms whole chicken , cut into 8 portions
Sea salt  and freshly ground black pepper
3 Tbsp extra virgin olive oil (EVO)
2 Tbsp Julie Le Clerc harissa
2 Tbsp runny J. Friend & Co honey
530g jar Sabato cherry tomatoes in juice
2 pieces Julie Le Clerc preserved lemon , chopped
1 cup large Losada Gordal olives
¼ cup fresh coriander leaves
¼ cup fresh mint leaves, torn

Season chicken with salt and pepper. Heat the base of a tagine (or a casserole dish), add oil and brown chicken pieces for 1-2 minutes on each side. Spread harissa over chicken and drizzle with honey. Pour over cherry tomatoes and juice and scatter over preserved lemon.

Cover and simmer very gently for 60-75 minutes, adding olives half way through, until chicken is cooked (when a sharp knife is inserted to the bone and the juices run clear). Scatter with coriander and mint and serve with cooked Girolomoni couscous .

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  • Julie Le Clerc Harissa

    Julie Le Clerc Harissa

    Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

    It is not especially chilli-hot (those whole like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

    Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.

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  • Julie Le Clerc Preserved Lemons

    Julie Le Clerc Preserved Lemons

    Use this classic Moroccan ingredient as an instant and convenient way to add intense lemon flavour to traditional and modern dishes.

    Julie Le Clerc preserved lemons are cured for 6 weeks with salt, so all the work is done and the finished product is at your fingertips.

    Add to Moroccan tagines, use in dressings and marinades or add to couscous. Preserved lemons are beautiful in a seafood risotto or pasta salad with courgette and feta.

    They are quite salty, so be cautious when adding additional salt to a recipe.

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  • J. Friend & Co Beechwood Honeydew Honey

    J. Friend & Co Beechwood Honeydew Honey

    For the true connoisseur, this dark amber coloured honey has a liquid consistency. Its bold pungent nose makes it the perfect accompaniment to fresh cheeses, washed rind and aged cheeses. High in antioxidants.

    Cuisine Artisan Award Winner 2011


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  • Losada Pitted Gordal Olives

    Losada Pitted Gordal Olives

    Large round olives with a fine delicate flavour and a firm, meaty texture. Cured in neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olives.

    Losada have been producing table olives in Carmona, Spain near Seville for over 50 years. The family-owned company, hand-harvests their own groves and cure the olives naturally.

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