2 Reviews

We love tagines -- and this one is absolutely delicious. I used skinless thighs and that did not diminish the flavour. Made in a cast iron dutch oven, as I don't have a tagine pot. Thanks for posting.

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Leggy Peggy June 17, 2010

There's a big problem with this recipe: the house smelled so good...it drove us crazy to wait the 40 minutes for this to cook! Absolutely fantastic! Neither of us had tried a tagine before and we'll start making them all the time. The complex blend of flavors is like nothing we've had before. Despite the large number of ingredients, it's simple to prepare and includes the side dish too! The nutrition information isn't quite as bad as it looks either since you pull off the chicken skin and drain most of its oil. Made for Pick a Chef Spring 2008.

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FLKeysJen April 19, 2008
Chicken Tagine With Pine-Nut Couscous