Moroccan Chicken Tajine

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this three times; first time was so so and after that I nailed it. This is what I did: I marinated the chicken for the recommended 24 hrs in the same bowl that I mixed the spices and oil. When ready to cook I spread some cilantro and parsley stems on the bottom of the cast iron pan, put the chicken over them and threw in the olives after rinsing them well and soaking them in boiling water for about an hour. in the same bowl that I marinated I disolved the saffron and tumeric in some hot water, added room temp water and poured over the chicken and olives. I also cooked the tajine longer then the recipe recommends, leaving it in a low oven for an extra hr to hr and a half.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good recipe. I highly recommend to marinate the chicken overnight. I see in past reviews that some people thought it was oversalted, but I didn't find that to be the case. However, salt is very personal, so use your best judgement. The reason I gave it 4 stars is because I thought the recipe needed a kick...I would add red pepper flakes. Serve this dish with basmati rice. This is definately a delicious recipe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

ok, i saw this a few days ago on BC. It looked really good and im always a sucker for lemons. I followed the recipe exact with 2 exceptions, i cut back on the salt seeing the other reviews, i thought this best, second, on the olives, i could not find any that were not stuffed, so i opted for greek olives stuffed with garlic and onion since the flavors were already there, i dont think it made much of a difference. all in all it was good, i have never had anything from moracco to really base an opinion on flavor. But i found this to be a little bland, it was screaming for a little heat, maybe next time ill dice up a pepper or two. like all things its personal taste, and i see a lot of things i can tweak with this dish. Thank you Ina

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I really enjoyed this dish. I am going to make this for guests next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the chicken a few weeks ago to rave reviews - only difference was that I used a spice blend I brought back from Morocco. Also I used the boxed 5 minute couscous which turned out gummy. And I served some harissa on the side for spice-heads. By the by I marinated the chicken in a glass pyrex dish for about 22 hours.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just put this recipe together. I didn't read the recipe so I put in the full tablespoon of salt. My budget only affords half a cup of olives so maybe the flavors will balance out.

The reason I'm giving this one star doesn't have anything to do with the taste. It's the preparation instructions. Here are the steps: Mix the marinade in a big bowl. Add the chicken. Mix. Transfer the contents of the big bowl to a big plastic bag. WASTE WATER BY WASHING THE BOWL. After marinating, empty the contents of the bag into the pot. YOU JUST WASTED A BIG EXPENSIVE PLASTIC BAG. I'm sure that the Food Network Chefs don't have to wash up after themselves nor worry about the cost of plastic bags. People who live normal lives are concerned about wasting things.

Wouldn't it have been easier to mix everything up in the Dutch oven, put it in the fridge the night before, then take it out, add other ingredients, and then start cooking? I like easy, economical, and not a waste of resources.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

One of the best chicken recipes!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very tasty and easy dish to make. However, there is far too much kosher salt in it. Half the amount or less would have been sufficient along with the saltiness of the olives. I have noticed that Ina always puts a lot of salt into her food but kosher salt is strong and I would use it with caution. The preserved lemons were also an issue in finding them but I decided just to cut the lemon into slices and cook it along with the chicken and it was a very good way to substitute for the preserves. I will definitely use this recipe again but will tweak it to be less salty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This more like 3 1/2 star...I guess my expectations were really high, I mean the chicken was good but I was expecting something that would knock my socks off.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So delicious!!!! I followed the recipe (used half the salt but made it in my pressure cooker in 8 minutes for 10 chicken thighs. It went really well with the Moroccan couscous recipe by Ina. I marinated the chicken for 24 hours and made my own preserved lemons with half the salt based on the instructions on the show. I will be making it again for Passover next week!