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Chicken Tagine with Green Olives and Preserved Lemon
Recipe courtesy Tyler Florence Show: Food 911 Episode: Moroccan in Miami Overall User Rating: 
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wow!
06/27/2008 at 11:20am
User: trish from Plymouth, NH User Rating:
Ok so I did change things a little bit in this dish, which probably takes away from the authenticity, but I still thought it was phenomenal! I didn't have any cilantro on hand, so I added a little bit of the olive brine to the dish for a little zing. I also read someone else's review about the preserved lemon and just used some lemon juice instead. I added sweet potatoes to mine- it was SO good. I like spicy food, but it you're not too into it, I would use sweet paprika and maybe halve the red pepper. It was sooo delicious though. I absolutely loved the flavors.
Excellent!
05/01/2008 at 12:18am
User: Anonymous User Rating:
I have had Moroccon before and really loved it. I wanted to try it out for myself and Tyler's tajine did the trick. It was great! I didnt have time to let it marinate but it still turned out moist and flavorful. I even ran out and bought a beautiful tajine, which added to the experience. I used spicy olives for an extra kick. I always trust Tyler's recipes.
Favorite for dinner party
02/02/2008 at 09:28am
User: Fran from Glen Ellen, CA User Rating:
This recipe is perfect for a dinner party, especially if you present it in the tagine! It can be prepped ahead of time so you can enjoy your guests company while it cooks. Sur La Table is now carrying tagines at a very reasonable price.
Exquisite!
12/30/2007 at 09:29pm
User: C from Ottawa, ON User Rating:
I made this for relatives who are foodies.....the reviews were amazing. This recipe is fantastic - the spices are balanced, the chicken is tender and the couscous is a flavourful base. Well done, Tyler! This will be a staple in my repetoire!
Moroccan delight
04/21/2007 at 01:11pm
User: H from Dennis, MA User Rating:
This chicken dish is delicious. Advance prep time is needed so plan ahead. One word of caution, the dish can be a bit spicy so if you do not like hot food, cut back on the chili peppers and the time you marinade the chicken. If you do not want to eat with couscous, try roasted eggplant and/or potatoes. They are delicious with the gravy and lemon preserve from the dish.
Delish .
07/20/2006 at 12:47am
User: Anonymous User Rating:
Loved it Tyler,please come to my house.
tangine for a crowd
12/20/2005 at 08:29am
User: MAXINE from westfield, NJ User Rating:
It was delious and a great make ahead option. It tasted even better on the second day. You can buy perserved lemons on line or find an easy recipe to follow. The recipe doubles easily as well
Excellent! Served for a dinner Party
08/23/2005 at 02:33pm
User: Deborah from New Berlin, WI User Rating:
Enjoyed by all. Flavors were strong and seperate. Chicken was tender and juicy. Nice change for a party.
fantastic!!
06/29/2005 at 12:32pm
User: KATHY from ALBUQUERQUE, NM User Rating:
read review on lamb tagine by bobby flay. kathy sherman albuquerque nm
Deeeelish!
05/22/2005 at 01:04pm
User: KAREN from Davenport, IA User Rating:
OK, I know you're not supposed to experiment with recipes on dinner guests, but I do it all the time, and they keep coming back! This was wonderful! I made preserved lemons about a month ago and decided to invite some friends over for this dish-it was a big hit. I added couscous with peas, a Moroccan zucchini salad, and hummus with pita chips as an appetizer. My friend said she thought about this chicken all the next day. Thanks Tyler!
Amazing Dish but DON'T try the PRESERVED LEMONS!!!!!!
04/09/2005 at 03:06am
User: MAKEEZ from Alexandria, WV User Rating:
This dish was simply amazing. All the spices worked your imagination. Imagine, biting into a dish and it transporting you to a different country...this is just this dish. It's mysterious and exotic. The only thing I can recommend, and I diffently know you'll agree(hopefully, you won't try it), don't use preserved lemons!!!!No matter what the recipe calls for. Preserved lemons, gives the dish a slightly to moderately bitter after taste. I was planning on preparing this dish for my father's birthday party and so I'm grateful I went ahead and tried it before hand. My husband and mother, both agreed the PREserved lemons needed to go! Here's a tip, which worked extremely well...use fresh lemons, instead of preserved. Here are some other tips I learned: Prepare this dish 1 day before cooking it. This way, all the spices will merry overnight(Triple the flavor)! A great advice I got from a famous chef 2 years ago," When cooking... season(salt/pepper),in the beginning, middle, and end. Also, for this dish I personalized it with two things: Dry Apricots and carrots! This made the dish so unique and your guests will really appreciate these details! Trust me. I added extra chicken broth( the recipe called for 1 cup, I added 2 1/2 cups). This made the dish very rich and all you have to serve it with is a warm fresh French Bagette!
very tasty !
01/02/2005 at 10:13pm
User: FRAN from Coral Springs, FL User Rating:
We loved it for New Year's eve. The couscous was perfect !