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  • Chicken thigh cutlet, skin on, excess fat trimmed
  • 1 tablespoon Prep Premium Sunflower Oil
  • 1 onion, halved, thinly sliced
  • 1 tin chopped tomatoes
  • 100ml chicken stock
  • 2 tbsp Lion Chermoula Paste
  • Steamed couscous, to serve


  1. Add the chicken to the chermoula and turn to coat. Cover and place in the fridge for 2 hours to marinate.
  2. Heat oil in a flameproof tagine over medium heat.
  3. Cook the chicken for 2-3 minutes each side or until golden. Transfer to a plate.
  4. Add the onion and cook, stirring, for 5 minutes or until soft. Add tomato and stock.
  5. Bring to a simmer. Add chicken, skin-side up, and reduce heat to low. Cover and cook for 25 minutes or until the chicken is tender and cooked through.
  6. Uncover and cook for 15 minutes or until sauce thickens. Serve with couscous.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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