Wonderful blend of flavors. Was surprised at how sweet it was (guess I was not thinking about the all the apricots in it). Served the coriander on the side as there was someone over who dose not like it. Made using Chef #621626â€™s Moroccan Spiced Preserved Lemons. Also made on top of the stove, although I think the crackpot would also work. Thanks for the post.
This was really yummy, I left out the chickpeas, because I'm not a fan of cooked chickpeas (I love chickpeas in hummus only) but it just as I cooked it worked out for our taste bugs. I only cooked it for one hour (instead of two) because I used pre-chopped 1 kg of chicken thigh pieces and the chicken was so tender. I used Preserved Lemons for the lemon preserved and served it with Savoury Couscous, perfect. Thank you Um Safia
This turned out great! It was really delicious, and the chicken came out very tender. It had a wonderful flavor of saffron up front, with the other spices and the preserved lemon supporting in the background. The apricots went nicely with the other flavors. I used a dutch oven to cook it on the stovetop, which worked fine. I also used Julie B's Hive's Ras-El-Hanout Ras-El-Hanout (Moroccan Spice Blend). Thanks for posting!
Russ made this using a whole small chicken (portioned by him) and half the sauce ingredients. He used a preserved lemon quarter, which we all decided was more than enough. It was really pretty good thank you.
I made this tonight - It really was good!! I followed the recipe exactly, but wasn't sure how small a small lemon is - so I just used 2 quarters of 1 preserved lemon (normal size) and it was PERFECT. Thank you so much for posting . I will make this again. It was so tasty. Also thank you for the help you gave me buying a Tagine (in a question I posted a few weeks ago). Jan
This was a perfect dish to serve when my husband had his friend from Morocco over for dinner. The flavors blended nicely together to make a wonderful tasting tagine that both of them loved it since it tasted like "home". Thanks for a great recipe.