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North African Chicken Tagine Recipe

North African Chicken Tagine

Show: The Essence of Emeril

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

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Average Rating:

Total Reviews: 14

Showing 11-14 of 14

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  • on January 16, 2008

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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.

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  • on September 08, 2007

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    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.

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  • on June 17, 2007

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

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  • on December 07, 2006

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    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.

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