Serves 2


1.2kg chicken

1 cup charmoula (see recipe below)

4tbsp peanut oil

½ tsp salt

½ tsp saffron thread

½ tsp freshly ground black pepper

½ tsp ground cumin

½ tsp ground ginger

1 cinnamon stick

4 garlic cloves, crushed

2 brown onions halved and finely sliced

1 tomato, peeled, seeded, chopped

½ bunch coriander, chopped

½ bunch flat leaf parsley, chopped

2 large potatoes cleaned and peeled, cut into wedges

2 cups water

150g green olives

½ cup olive oil

1 preserved lemon – cut into 6 segments

coriander leaves, to garnish




Wash and dry the chicken, cut into quarters, rub all over with charmoula marinade, refrigerate overnight (If using free range chicken you only have to marinade for a minimum of 30minutes).

In a large heavy based saucepan or flameproof casserole dish heat the peanut oil and brown the chicken. Add the salt, saffron, pepper, cumin, ginger, cinnamon stick, garlic and onion and cook for 10 minutes, turning the chicken occasionally.

Add the tomato, parsley, coriander, potatoes and water. Bring to the boil, reduce heat and simmer, covered for 45 minutes. When the chicken is cooked, remove from the saucepan and place onto a tajine or serving dish. Reduce the stock for 5 minutes then add the olives and preserved lemon. To serve, place the potatoes around the chicken, cover with the sauce and garnish with fresh coriander. Serve with warm bread or cous cous.



Charmoula Marinade

Makes about 3 cups

            1 tablespoon dried crushed chili                        

            1 tablespoon sweet paprika                                    

            2 tablespoons chopped flat leaf  parsley

            1 teaspoon chopped fresh ginger                       

            2 tablespoons chopped coriander (cilantro)

            ½ teaspoon saffron threads                                    

            2 onions, diced                                                           

            2 bay leaves                                                            

            1 tablespoon ground cumin

            ½ preserved lemon, sliced thinly

            ½ cup (125ml/ 4fl oz) olive oil

            juice of ½ lemon


Mix all the ingredients together thoroughly, and leave for half an hour prior to use. The Charmoula can be stored in the refrigerator for up to 7 days




  1. Judy Gjedsted says:

    I recently cooked the Harira Soup from the receipt that you emailed me and it was delicious. I am now looking forward to cooking the Tagine Chicken. I love receiving your emails with receipts and the different functions that you have at the Restaurant. As I live on the Mid North Coast of NSW I am not able to eat at your restaurant on a regular basis but when I am in Sydney I look forward to eating at ‘Out of Africa’ I also have both cookbooks and use them regularly when guests come for dinner.
    Best wishes,

    Judy Gedsted

    1. admin says:

      Great to hear Judy!
      We love that you are enjoying our recipes and look forward to having you visit again soon!
      Keep i touch and if you ever have any questions or require any information on cooking Moroccan please let us know 🙂
      Warm Regards,
      Hassan and the team at Out of Africa

  2. Judy Gjedsted says:

    Have just downloaded and looking forward to cooking your Chicken Tajine recipe