Chicken Tagine with Chermoula | Ground Gourmet Essentials
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Cooking tools:
- Steamer basket
- Skillet
- Stove
- Chef's knife
- Cutting board
- Plate
- Spoon
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 (175g each) skinless boned chicken breasts
- 1 carrot finely sliced
- 1 small onion finely sliced
- finely chopped rind of ½ a Ground Moroccan Preserved Lemon
- 4 tablespoons Ground's Chermoula
- 4 roma tomatoes sliced
- 600ml fresh chicken stock
- 8 small new potatoes cut lengthways into quarters
- 16 olives pitted
- 1 teaspoon chopped coriander (plus extra for garnish)
- 1 teaspoon chopped mint (plus extra for garnish)
- salt
- pepper
- prepared couscous to serve
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