A classic Moroccan recipe from Hassan M'Souli, bursting with the aromas and flavours of Middle Eastern spices and herbs. Serve the chicken straight from the tagine at the table for added impact.






Skill level

Average: 3.4 (31 votes)


  • 1.8 kg chicken, jointed into 8 pieces
  • 225 g (¾ cup) charmoula
  • 80 ml (⅔ cup) peanut oil
  • ½ tsp saffron threads
  • ½ tsp ground cumin
  • ½ tsp ground ginger
  • 1 cinnamon quill
  • 4 garlic cloves, crushed
  • 2 onions, halved, thinly sliced
  • 1 tomato, peeled, seeded, chopped
  • 1 cup coriander leaves, chopped, plus extra, to serve
  • 1 cup flat-leaf parsley, chopped
  • 2 large potatoes, peeled, cut into 2 cm pieces
  • 120 g (1 cup) green olives, pitted
  • 1 preserved lemon (see Note), cut into 6
  • cooked couscous, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 2 hours

Drink 2009 Killerby Wines Chardonnay, Margaret River

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.


As seen in Feast Magazine, Issue 12, pg92.

Photography by Alan Benson