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This is delicious! Made as directed using Moroccan Spiced Preserved Lemons for the preserved lemons. Thanks, evelyn/athens! Made for ZWT9, team Gourmet Goddesses.

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mersaydees August 26, 2013

Amazing flavor! Absolutely worth the time and preparation. Some points are a little unclear though. I chose to use thigh fillets and served it on a bed of Cous Cous. Fantastic!!

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alexhegarty May 15, 2009

This tajine is delicious. I followed the recipe exactly except that I did not include the preserved lemons ( as I didn't have any) instead I just used some fresh lemon zest. A really great way to serve chicken. Thank you for posting.

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Umm Ishaq March 29, 2008

Truly a wonderful dish. I used about 2 pounds of skinless boneless chicken breast. Otherwise I followed the recipe, although I did use the finely chopped peel from two preserved lemons and did not strain the sauce. I was doubtful about the whole cup of cilantro, but trusting Evelyn, did as instructed. The resulting sauce is not predominately cilantro or lemon--but rather a quite wonderful fresh, bright sauce, very aromatic. The chicken remained moist and tender. This was wonderful the first night with rice, and even better, warmed up and served another night with couscous. Thanks again, Evelyn.

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Chef Kate February 19, 2006
Chicken Tajine with Olives and Preserved Lemons