less than 30 mins
10 to 30 mins
To make the chermoula, simply place all ingredients in a food processor and blend.
Marinate the chicken well in the paste.
Heat the olive oil in a heavy-based saucepan. Add the chicken pieces and sauté for a couple of minutes, colouring well on all sides.
Add the honey, vegetables, olives and preserved lemon and mix well.
Add enough stock or water to cover the chicken and vegetables liberally, and braise until the chicken is cooked through and the vegetables are soft. Stir in the dates.
Serve the tagine with couscous (note that couscous is not gluten-free).