By mersaydees on March 10, 2008
Photo by Linky1
Photo by Linky1
"Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, “If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name – otherwise a Dutch oven works well.”"
Serving Size: 1 (204 g)
Servings Per Recipe: 4
"Delicious tagine. The addition of olives and preserved lemon really make this dish. I cooked it in a dutch oven and served with couscous. Thanks for posting."
"This was very good! Used kalamata olives because I like them better, but everything else as listed. Loved using my tagine! Thank you for posting. ZWT6"
"EXCELLENT dish! Cannot believe I forgot to review! BUT I did take photos and posted them too! WONDERFULLY aromatic as can be! Best of all, one pot (Dutch oven), simply delish as can be! THANKS!"
"This was so good that DH was already planning when we can have it next! I cooked it in a casserole container in the oven at 180C and that was fine, also I used thigh fillets. Served with cous cous. Thanks so much for a definite keeper!"
"Very yummy! This was so simple to prepare, it only took me about 15 minutes. I keep to the recipe, even used a Tagine and the directions was easy to follow. The flavours was really yummy, I served it with cous cous and made a perfect meal. Thank you mersaydees for posting the recipe."
"A delicious tagine - I made it for 2 servings. I really liked how the taste came through on this one without any one item overpowering. Thank you for posting."
"This was a very flavorful tagine. I only made a couple of changes that didn't affect the integrity of the recipe. I sprinkled paprika, salt, & pepper on the chicken before adding it to the tagine then added the rest of the spices to sauce. I also added potatoes to the dish because my husband likes potatoes in all his tagines. I also sprinkled them with paprika & pepper before adding them."
"I wish there were more than 5 stars to give! This was wonderful - chicken was moist and tender, the seasonings were perfect. I used "regular" olives (the pimento stuffed kind) b/c that's all I could find locally. Made in a Dutch Oven, served with couscous (hmm, seems like a theme). Made for ZWT9 Soup-a-Stars"
"Made and reviewed for ZWT9 - loved it. Made exactly as written, though using boneless and skinless chicken thighs. My only problem was just maybe 1/2 cup too much liquid for my tagine and it overbubbled a little. Loved that I could use fresh parsley and coriander from my garden too. Served alongside recipe#505110 (made using corn couscous) for an awesome gluten-free Middle Eastern dinner. Photo to be posted.....as soon as I recharge my camera battery and can load the photos ."