Chermoula Marinade with Chicken

First make the chermoula marinade. Blitz 3 tablespoons of oil with all of the chermoula ingredients and a good pinch of sea salt in a food processor. Pour over the chicken and marinade for at least 1 hour, best results, overnight.
When ready to cook, remove the marinated chicken from the fridge an hour before cooking. Set your oven to 160C fan/ 180C/ gas 4.
Put the chicken into a tagine if you have one, if not a casserole with a lid will do. Cook for about 3-35 minutes until the chicken is just cooked through and really tender. Use a digital thermometer to test for a core chicken temperature of 75C. remove from the oven and rest for 10 minutes whilst you bring together the accompaniments.


  • 1kg chicken breast, trimmed and each cut into 3 pieces

Chermoula Paste:

  • 1/2 large bunch coriander, plus a few leaves to serve
  • 6 stems mint, leaves only
  • 6 stems parsley, leaves only
  • 2 rounded teaspoons hot smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 lemons, juiced
  • 2 garlic cloves, peeled