Ingredients
The following ingredients have 4 Servings
- 1 cup chermoula (see below)
- juice of 1 lemon
- 2 tbsp quality honey
- 8 eschallots, peeled
- 1 tsp sea salt
- 1kg green king prawns, peeled and deveined
- 10 cherry tomatoes, cut in half
- ½ tin chickpeas, rinsed
- ¼ cup blanched almonds
- rind of 1 preserved lemon, finely sliced
- 1 red onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 90g coriander (including stalks), washed and roughly chopped
- 150g flat-leaf parsley (including stalks), washed and roughly chopped
- 1 heaped tsp sea salt
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1½ tbsp ground chilli
- 1 tbsp ground turmeric
- 2 tsp sweet paprika
- 1½ tbsp ras el hanout
- 185ml extra virgin olive oil
- juice of 1 lemon
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Instruction
- <p><strong>Put chermoula ingredients</strong> in a food processor, except oil and lemon juice. Process for one minute, and then slowly pour in oil until a thick paste forms. If making ahead of time, refrigerate chermoula until ready to use.</p> <p><strong>Put a tagine</strong> or large saucepan on the stove. Add a litre of water, chermoula, lemon juice, honey, eschallots and sea salt. Bring to boil, reduce to gentle simmer and cook for about 30 to 40 minutes, covered.</p> <p><strong>Remove lid</strong> and add prawns, cherry tomatoes, chickpeas, almonds and preserved lemon rind and stir through. Gently simmer for a minute or two, until prawns are cooked.</p> <p><strong>Remove tagine</strong> from heat. Divide among 4 bowls or serve from tagine or pan in the middle of the table.</p> <p> </p>
