Place chicken in a bowl and rub with charmoula. Cover and refrigerate for 2 hours or overnight to marinate.Heat oil in a tagine or large heavy-based pan over medium heat. Cook chicken, turning for 5 minutes or until golden. Add spices, garlic and onions, and season with salt and pepper. Cook, stirring occasionally, for 8 minutes or until onions start to soften. Add tomato, herbs, potatoes and 500 ml water. Cover, bring to the boil, then reduce heat to low and cook for
1¼ hours or until chicken is tender and cooked.
If using a tagine, the dish is ready to serve. (If using a pan, transfer chicken to a serving dish. Return remaining mixture over medium heat for 5 minutes or until liquid is reduced by one-quarter. Place potatoes around chicken, spoon over sauce.) Serve with olives, preserved lemon, extra coriander and couscous.
* Preserved lemons are from delis and specialist food shops.
Drink 2009 Killerby Wines Chardonnay, Margaret River
As seen in Feast Magazine, Issue 12, pg92.
Photography by Alan Benson