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Moroccan Chicken Tagine
Words and Images by: MARK HOLLAND and ANTHONY WARRY


  • 8 chicken thigh fillets, whole
  • Splash of extra virgin olive oil
  • 150g chermoula (Moroccan) spice paste (available from good delis)
  • 1 sweet potato, peeled and large dice, blanched
  • 1 large brown onion, peeled, diced
  • 1 cup of water or chicken stock (approx)
  • Pinch sea salt
  • Pinch freshly ground pepper
  • 8 dates, pitted (dried will do)
  • 8 dried apricot halves
  • 8 whole cherry tomatoes
  • 1 zucchini, sliced
  • 1 large capsicum, large dice, red, green or yellow
  • 1 handful blanched almonds
  • 1 carrot, peeled, diced or sliced
  • Few leaves flat leaf parsley, picked (You can also add pitted olives and preserved lemon)

Serves 4


  • In a large pan (perfect to use the Dreampot) on a medium heat fry the onion in the extra virgin olive oil, until soft
  • Add the chicken thigh fillets and fry for a further 2-3 minutes
  • Now add the chermoula paste and the vegetables and combine
  • Season with salt and pepper
  • Finally, add 1 cup of stock and water and the dried
  • fruit and nuts
  • Bring to the boil, stir occasionally
  • Simmer for 20-25 minutes until the chicken is tender
  • If using the Dreampot, once everything has come to the boil simmer for 10 minutes then place into the Dreampot, secure the lid and leave for a minimum of 2-3 hours
  • To serve, spoon into a bowl-style dish, sprinkle with parsley and serve with steamed couscous or simply crusty bread

Perfect for the dreampot

WASH DOWN - To keep your Dreampot (or any stainless steel kitchenware)

in top condition and to keep things from sticking to it, don’t clean it with

a scourer.

Tags: Cooking Recipes Chicken Moroccan
Category: Cooking
Written: Wed 01 Oct 2014
Printed: October, 2014
Published By:

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This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at