North African Chicken Tagine

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I have been experimenting with different tagine recipes and this one is the best so far. When it comes to 'preserved lemons', a little bit goes a long way. They are very strong. If you put too much, your whole dish can become overwhelmed by them. Also, remove the pulpy, fleshy part. You only want the 'rind'. I didn't have olives so I substituted capers and they worked beautifully! Also, I prefer to eat tagine with thick cut steak fries (baked in the oven with olive oil, salt and pepper. The potatoes absorb the sauce, yummy!!! Fantastic recipe, you won't be disappointed!

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One of the best meals I have ever made, our dinner guests loved it. Tasty, spicy and not hot spicy.

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I agree that the combination of all the spices and ingredients bring the most wonderful aroma to the kitchen, therefore I was expecting a lot from this dish.
It is edible, but nothing extraordinary. I got the preserved lemons in Williams Sonoma and did not like their flavor at all. This is a key ingredient and maybe it had to do with my disappointment. I love Moroccan food, next time I will try to make my own preserved lemons and see if this makes the difference.

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This was an easy and delicious dish with very complex flavors. I added a few pieces of cauliflower and it absorbed the sauce and was very nice. Definitely a "keeper" recipie.

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This recipe was so easy to make and so delicious! I had to purchase a few things from the store that were pretty much just for this recipe, but that was nice. Maybe I will make more food from this genre. I used the advice as everyone else and used the rinds and juice because I could not find preserves. Everything turned out great! Will make again!

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There's norhing like the real thing, of course, but in a pinch the following will do as a substitute, compliments of Costal Living Magazine.

2 t of grated lemon rind, 2 T. of fresh lemon juice and 1/2 t. f salt, stirred together works well with this recipe.

I gather 1/3 c of the real thing is pretty piquent, this substitute just gives it a nice lemony kick.

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I love to make tagines, and gave this recipe a try. As usual, I didn't have a few of the ingredients and substituted my own: Kalamata Olives for Green Olives, reduced salt by 1/2, Dried Apricots for Gold Raisins, 1 fresh sliced lemon for lemon preserves.... and it came out great! A little lemon-y, so I would probably go with 1/2 a lemon next time. Have no idea where to find lemon preserves - might try to make my own.

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This is my first attempt a recipe for a tagine (which I don't own, so I used a Dutch oven. I managed to find preserved lemon, so I did get all the wonderful spices and ingredients in the pot. The smell of the cinnamon sticks, bay leaves, onions, and garlic together were wonderfully exotic for my kitchen. The scents however didn't quite match the flavor itself of the chicken-- it was okay, but a little bit of a letdown from what I was expecting. Perhaps this is because this recipe was meant for a relatively quick prep time. I think traditional tagine preparations require longer cooking times to really incorporate the flavors. This is a good recipe for a hint at the exotic that you'd be able to prepare in the evening for dinner.

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This was OK, edible but not a keeper. Used Tunisian canned Harissa to spice it up a bit, but still unimpressive. Lamb would add more flavour.

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Although I haven't been able to try this recipe yet, due to the fact that I need to order some real preserved lemons or make myself some, I'm wondering if making the following recipe (I saw on a web site-I forget where will work in a quick pinch until real preserved lemons can be gotten? I don't want to wait several weeks in order to try this wonderful recipe! To make quick preserved lemons: Preheat oven to 300 degrees F. Cut 9 lemons into 6 wedges each. In a medium-size ovenproof nonreactive baking dish, toss together lemon wedges, sea salt, and 2/3 cup lemon juice. Cover the dish with foil and bake for 2 1/2 hours. Remove from oven and cool completely. Store any unused lemon wedges in the refrigerator for another use. *I think the amounts here could also be downsized to use for the recipe only.