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Chermoula chicken with potatoes (Fish Tagine style)
7'
Ingredients
Servings
-
6 Portions
+
Whole chicken or chicken thigh
1 kilogram Whole chicken or chicken thigh
Solis Fried Tomato Sauce
1 Packet Solis Fried Tomato Sauce
Smoked paprika
1 tablespoon Smoked paprika
ground cumin
1/2 teaspoon ground cumin
Ginger powder
1 teaspoon Ginger powder
Turmeric Powder
1 teaspoon Turmeric Powder
salt
1 teaspoon salt
Lemon juice
10 grams Lemon juice
Coriander leaves, chopped
40 grams Coriander leaves, chopped
Fresh parsley, chopped
20 grams Fresh parsley, chopped
Garlic, finely chopped
4 Cloves Garlic, finely chopped
Olive oil
2 tablespoons Olive oil
Potatoes, peeled and sliced
1 kilogram Potatoes, peeled and sliced
Pitted green olives
100 grams Pitted green olives
Moroccan pickled lemon, finely chopped
1 piece Moroccan pickled lemon, finely chopped
Chermoula chicken with potatoes (Fish Tagine style)
Nutri value
| Carbohydrates | 39.43 g |
| Energy | 441.71 kcal |
| Fat | 14.92 g |
| Protein | 37.42 g |
| Fiber | 6.33 g |
| Sodium | 782.86 g |
| Sugar | 2.03 g |
Instructions
7 Steps
75'
Total
15'Preparation
60'Cooking
0'Waiting
Step by step
1 of 7
1'
Step 1
Preheat the oven to 180 degrees.
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2 of 7
1'
Step 2
Put the herbs, cumin, paprika, lemon juice, and SOLÍS Tomato Sauce in a blender and blend all together.
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3 of 7
1'
Step 3
In a bowl, mix the chicken with tomato sauce. Rub it into the chicken.
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4 of 7
1'
Step 4
Cut the potatoes into slices.
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5 of 7
1'
Step 5
Lay the potato slices on the bottom of a baking tray, add the marinated chicken on top, drizzle with oil, and add the olives on top of it.
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6 of 7
1'
Step 6
Cover the tray with parchment paper and foil then bake for one hour.
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7 of 7
1'
Step 7
Then remove the parchment paper and foil and grill under the heat for 10 minutes until the chicken is crispy and tender.
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Chermoula chicken with potatoes (Fish Tagine style)
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