Chicken Tagine with Green Olives and Preserved Lemon

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Plain and simple, the first words out of my husband's mouth is "this was a 5 star meal!"

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This was excellent. The couscous was also very tasty...I added pistachios to it, but toasted pine nuts would have been excellent also.

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Great flavors. I finally used the preserved Meyer lemons from my garden. I doubled the lemons, onions, olives. I used thighs and legs. It was the first time for me for toasting the spice mix. The apricot and scallion couscous was great with the chicken and sauce.

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Awesome flavor to this. We used the lefftover sauce and put it over grouper. That was great.

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Very flavorful and quite easy to prepare. Family and guests loved it.

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Fantastic! Marinated chicken overnight and was awesome!! Will definitely make again.

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Delightful! The guests I served this to literally swooned. We did not find it the least bit too spicy and I really did not change a thing expect....My journy to tagine began when I bought one. Williams Sonoma has one right now that is so gorgeous, I could not resist. I assumed tagines are a standard size so I wondered when every recipe I found, including this one, called for an entire chicken. I was not very surprised when I got to cooking that only half the pieces (5 fit in the tagine. I opted to buy all thighs which worked great because they are kind of triangular in shape and they fit in the tagine like little pieces of pie. No worres I had 5 pieces left over to make a few nights later. I served with Cous Cous with dried apricots, pistachios, scallions, mint, clilantro and orange zest, Indian Raita and several other Mediterranian salads. One of my top 5 meals of all time!

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Loved this - I had just made the perserved lemons a month ago (very easy to make so perfect! I only had boneless skinless chicken breasts so I used those just reduced the simmer time. Will make again.

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My BF said this is not at all like chicken tagine he ate in Morocco, but he thought it was very good. A couple of things I would change next time: use less liquid, & use more saffron. The key is definitely the preserved lemons; I found a jar at a local food co-op. They were a few dollars cheaper than a specialty store. The couscous with apricots was very tasty.

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This is so flavorful! Preserved lemons are not very easy to find around, although it can be easily bought online. It is a key ingredient in this (and many other Moroccan recipes and it CANNOT be substituted by, say, just lemons. It has a very particular taste. In my opinion, if you don't have the preserved lemons, try a different recipe, this one will not work.