North African Chicken Tagine

Show: The Essence of Emeril

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Average Rating:

Total Reviews: 14

Showing 11-14 of 14

Sort by:

Newest
  • on January 16, 2008

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 08, 2007

    Flag

    Tried this and it was great! Lots of flavor and remarkably easy. This will be the main dish in an upcoming Moroccan dinner in the works.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 17, 2007

    Flag

    This is probably the best "moroccan" dish I've found. Tons of flavor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2006

    Flag

    Make this recipe with cubed boneless chicken instead, and it becomes a terrific potluck / crock pot dish. Just watch the salt -- even with reduced sodium stock, it still comes out quite salty if you add the full tablespoon suggested in the recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement
[an error occurred while processing this directive]

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

© 2013 Television Food Network G.P. All rights reserved.