Chicken Tagine Mchermel & Honey Mustard Dressing

Chicken Tagine Mchermel & Honey Mustard Dressing

Chicken Tagine Mchermel

Ingredients for the chicken marinade:

  • 1.5 kg chicken
  • Saffron water (Saffron is uber expensive so I used safflower instead. Expensive ingredients should not stop us from creating delicious dishes. There are many alternatives that we can use.)
  • 1 tsp of saffron/safflower water
  • pulp of 1 large lemon (or 2 small ones)
  • a handful of fresh cilantro & parsley
  • 2 large garlic cloves
  • 2 tsp ground paprika
  • 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp of pepper
  • 2 tbsp of olive oil

Ingredients for the tagine:

  • 2 onions (grated)
  • 2 tbsp olive oil
  • a pinch of salt
  • a pinch of ground turmeric
  • 1 tbsp fresh lemon juice
  • a handful of green olives
  • the skin of 1 lemon (cut into quarters)


  • Soak the saffron threads in warm water for 10 minutes.
  • Quarter the preserved lemon. (Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later.)
  • Finely chop the parsley & cilantro.
  • Grate the garlic cloves
  • Combine the following in a large bowl: chopped parsley, cilantro, chopped lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron/safflower water, olive oil. Mix well.
  • Place the chicken in the marinade and massage into the flesh.
  • Cover and refrigerate for at least 1 hour or overnight.

Setting the tagine:

  • Finely chop the leftover onion pieces.
  • Drizzle olive oil on the bottom of the casserole and add the onions.
  • Sprinkle a little bit of salt and turmeric over the onions.
  • Add the chicken over the onion bed, and cover with any leftover spice mixture.

Cooking the tagine:

  • Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering.
  • Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine.
  • Add the lemon juice and green olives to the sauce.
  • Top the chicken with the preserved lemon skins.
  • Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.

Recipe source: Alia Al Kasimi

Honey Mustard Dressing


  • 1/4 c (65 grams) Dijon mustard
  • 3-4 tbsp (65-85 grams) honey, to taste
  • 3 tbsp (45 ml) apple cider vinegar
  • 1/4 c (60 ml) extra virgin olive oil
  • 1 tbsp fresh lemon juice, optional
  • 1/4-1/2 tesp fine sea salt
  • 1/4 tsp fresh ground black pepper


  • Combine all the ingredients and mix well.

Recipe source: Adam and Joanne Gallagher

The dressing is perfect with winter salad.

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