Moroccan Chicken Tajine

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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.

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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!

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Excellent dish! I upgraded to fresh ground ginger and freshly ground coriander seeds for the marinate. The marinate was very salty, but isn't this really brining the chicken thighs? I found brined lemons at my local Asian market (Lee Lee in Tucson, AZ. After the 24 hours of marinating, I simmered the dish on the stovetop for about 15 minutes and then placed it in the slow cooker on high for three hours. After removing the chicken, I completed the sauce still using the slow cooker on high for an additional hour. Finally, I combined the skinless chicken and sauce and simmered on low for another hour. I served the chicken and sauce with jasmine rice. The chicken was tender and flavorful. Perhaps just a little less salt next times.

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I Marinated my Chicken for the alloted period of time 24hrs. and I think that helped alot.
I did make a mistake and forgot to get my thighs w/bone in and skin on.
I do think that would have made a difference in the taste .But I couldn't ask for a better dish, would love to try it in a Tajine sometime,but for now my Dutch Oven will do, The meatloaf is next on my list....

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Really fabulous recipe. The flavor is great. I certainly do recommend marinading it for 24hours to bring out the real flavor. Reduce the salt. I just added 1.5 tsp to the marinade and the rest as per taste while cooking. I used skinless chicken thighs to cut out the fat and added a small dollop of butter instead. It tasted great and i could avoid the chicken fat overload.

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I expected something more delicious and exotic that this actually was. I followed the recipe exactly with the exception that I cut the salt in half, as recommended. The dish tasted somewhat like Italian chicken piccata, but the flavors were much darker and muddier, not light and fresh like piccata. The heavy muddiness of the flavors left us sated after one small serving. I wouldn't bother making this again.

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What are you supposed to do with the olives? It doesn't say in the directions. I left them out and I followed the recipe exactly and found it to be very salty. Before reducing the sauce I tasted it and found it needed something. I add a lot of lemon juice. It cut down on the salty taste. I served it with couscous with garbanzo beans in the couscous and some of the sauce and extra lemon juice. My kids loved it and so did my husband. I will definitely make it again but cut down on the salt.

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Fabulous!! I did not use the preserved lemon, just lemon pulp and then put the skins in when cooking down the sauce. I didn't have the saffron on hand and did without and it was still delish! I served with whole wheat Tandoori bread, nom!

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ABSOLUTELY DELICIOUS! I read the reviews of other's before making it myself and I'm glad I did cause a lot of you were on point with your measuring. Usually when I make Ina's and Giada's recipes, I end up cutting back on something and it's usually the amount of salt they put into their food. A lot of you said to use only half a teaspoon of the salt when using the lemon preserves and I did that, but instead of using the lemon preserves I used the zest of the lemon. And of course I tasted the sauce and everything before I served it so you can always add more salt at the end, but a very easy and new way for me to serve and make chicken.

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The layers of flavor were fabulous