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Chicken tagine is one of my favorite dishes, and this is a great recipe for it! I really appreciate the flexibility of the spices. I used two fresh meyer lemons instead of preserved lemons, and I was out of chicken stock, so I used water and some white wine and let the sauce simmer down at little at the end of cooking. Delicious over rice!

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Abby Falck April 23, 2012

Delicious- ending up tasting very similar to curry chicken from my native home of Trinidad. We don't like olives so I omitted and just added a spicy Olive Muffalata relish from That Pickle Guy brand at the end for some spice and a little olive flavor (this muffalata is very hot & spicy). Without it, the sauce would have been too bland for our tastes in terms of spicy-ness. That's just us though. If it weren't that, we would've added a little habanero..lol. I upped the recipe to 16 servings since we had 3 lbs of chicken. That called for about 3 cups of chicken broth but it ended up being way too watery (I couldn't imagine making this with water over broth). So I had to add another serving of the spices to mix in and I actually had to simmer down the sauce for about 1.5 hours. I just kept checking on it until the sauce tasted right. By then, the chicken is broken up and soft. It came out more like pulled chicken the more I stirred. I also didn't use the preserves. I just added fresh lemon juice to taste and a little salt to taste since my chicken broth was the full sodium version. Definitely will be a staple. I just had to play with the spices to get it to the flavor we like. I'm giving a 4 because the sauce was watery and next time I make it I'll have to add even more spices because it still needed more. I recommend you taste it as you go to determine just how much spice is need.

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discriminating tastes... August 01, 2010

ZWT6: This recipe definitely tickled the tastebuds!! Delicious Rita!

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Mom2Rose June 14, 2010

Just wonderful! Made exactly according to the recipe using the saffron, cumin and turmeric and omitting the other optional ingredients and using preserved lemons. The whole family gave it two thumbs up. Easy to make with complicated and delicious flavor!

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Elisa72 May 07, 2009

Thoroughly enjoyed this recipe

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liz_legend May 29, 2008

Just recieved a tagine from DD for a gift and had to use it. Followed this recipe exactly only used lamb shanks instead of chicken as that's what DH was requesting. Served over steamed white rice and it was the perfect meal. At first sounded like a lot of steps, but really went together easy. The combination of flavors was unique, kind of sweet and tangy. Thanks Rita for clear instructions to guide me through the use of my tangine. Next I'll try this with chicken.

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Bonnie G #2 April 09, 2008

I made and hungrily devoured this a couple months back but forgot to review it, so I'm writing from memory. (First I made Rita's preserved lemons--#77521)--a process that took 3 weeks.) This is one lemon chicken recipe that REALLY is lemony. Despite the large number of steps in the instructions it's actually pretty easy to make. I had no saffron but did use coriander and a wee bit of cinnamon. I also omitted the olives. Liked it a lot!

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echo echo January 08, 2007

I really liked the marinade for this chicken. I added extra preserved lemons but had to leave the olives out because I forget them at the store. Thanks Rita! I will make this one again!

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NcMysteryShopper July 01, 2006

This was a good recipe! I like the lemon taste to these with the preserved lemons!! Thanks for posting

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kzbhansen July 01, 2006
Tagine of Chicken, Preserved Lemon, & Olives