Chermoula is a spicy marinade made with lots of fresh sweet herbs that’s a common ingredient in Algerian, Libyan, Moroccan and Tunisian cooking. It’s traditionally used to flavour fish or seafood, but it also pairs well with other meats and vegetables.

Chicken Chermoula Tagine.

Marinate 200g cubed chicken thigh fillets in 100g of Chermoula paste. Pan fry 1 small diced Spanish onion and 1 clove finely chopped garlic in a little olive oil until soft. Add the chicken and brown. Add 1 finely diced carrot  1 preserved lemon, pulp removed, 1 chopped tomato and 1 cup chicken stock. Simmer covered for 20 minutes and finish with a handful each of chopped fresh coriander and flat leaf parsley. Serve with cous cous.