Chermoula Chicken and Green Olive Tagine
Prep:  15 mins
Cook:  Pressure Cook: 20 mins Slow Cook: 4-5 Hours (HI) 6-7 Hours (LO)
Serves:  6
Average: 3.4 (14 votes)
Difficulty:
Cuisine:
Saved:
African
95
Recipe by: Breville
This recipe uses the Breville Fast Slow Pro™ - The Combination Pressure and Slow Cooker That Knows The Time, Temperature and Pressure Different Foods Need.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Chermoula Chicken and Green Olive Tagine
Ingredients:
Chermoula
Chicken
To Serve
Method:
Chermoula
  1. For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
  2. Combine all chermoula ingredients, except for olive oil, in the bowl of a food processor. Process until finely chopped and well combined
  3. With the motor running, slowly drizzle in olive oil to form a paste. Transfer chermoula to a bowl
Chicken
  1. Coat chicken pieces with 3/4 of the chermoula, marinate for several hours or overnight
  2. Select SEAR and preheat the cooking bowl. Heat 2 tablespoons olive oil, drain chicken of excess marinade and brown in batches until lightly golden; set aside
  3. Select SAUTE, HI heat, and cook onions for 5 minutes. Add potatoes, tomatoes, olives and reserved chicken. Pour over remaining chermoula
  4. Select PRESSURE COOK or SLOW COOK CASSEROLE. If pressure cooking, adjust cooking time to 20 minutes
To Serve
  1. When cooking has completed, adjust for seasoning and serve immediately with cous cous, pistachios and pomegranate
FacebookPintrestX (Twitter)Google ClassroomShare via Email