Moroccan Chicken Tajine

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Just made this for the second time. It really is delicious. My husband and I debate over the rating. I give it a 4 but he gives it a 5. So 4.5 it is. If you can't find preserved lemons, make your own. You can go on the internet for a recipe. You'll just have to wait a few weeks to use them. I made 2 jars in September and still have one left. As for the many complaints about the cost of saffron -- what does that have to do with a review of this recipe. If you don't want to pay for a tiny bit of saffron, find another recipe to make.

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I bought preserved lemons in a jar at a Lebanese market. They were whole in the jar, and brined, so it was not wedges.

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Ok someone PLEASE clear this up for me. Preserved lemons come in wedges. So, is this recipe asking for 1-2 wedges or 1-2 preserved lemons (4-8 wedges?

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This recipe was a 5+ stars for us; my wife thought it was one of the best dishes she has ever had with chicken. Since I didn't want to make preserved lemons, I use Lemon Marmalade; It's easy and reduces the salt too. I added a half chopped Red Bell Pepper to the cooking ingredients which added another flavor dimension to the dish; an idea from another Morocan Chicken Tajine recipe. THIS WILL DEFINITELY BE A REGULAR AT OUR HOUSE.

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I made this recipe as written. The end result was... fine. I found it quite bland, which is the opposite of what a true Morroccan tajine should taste like. Most of Ina Garten's recipes are great. I recommend skipping this one, though.

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I have not made anything this yummy in a long time. I used Mexican saffron which is way cheaper. Two thumbs up!!

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One of my "go to" recipes - I absolutely love it. The flavors are bold but all go together well. My husband doesn't eat olives so I ommit them. A tip about the preserved lemons: it's easy to make your own and that way, you use less salt. Check out Ina's recipe for the lemons. I use it for the chicken recipe and it works out really well.

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REALLY good, but the preserved lemons brought a lot of salt to the dish. Followed the recipe exactly except for omitting olives, as the sauce was already quite briny. Served it with couscous prepared with no additional salt and it was amazing! Oops, I cooked it w/o chicken skin, so not exactly following the recipe. I picked the end of my frosty parsley and cilantro to finish the dish on a 20 degree night!

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Personally I did not think it was that delicious, however my husband and guests liked it. I might have used a little too many of the preserved lemons and that gave a bitter taste, next time will probably use the pulp and will not add the skin. As for the saffron, honestly I think it is useless besides being expensive!

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I think this is my 3rd review ever on FN. How this recipe has a 4 star rating baffles me. I consider myself an accomplished cook. The recipe should NOT be classified as a beginner recipe. It has lots of steps, some unusual ingredients, and does not appeal to all tastes. It has a remarkable depth of flavor. It is better on day #2 than day #1. My daughter will eat the sauce by itself! Thanks, Ina. The more recipes I try on Food Network, the more I realize that you and I have the same definition for what constitutes a winning recipe.