Moroccan Chicken Tajine

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If saffron is too expensive, try using mexican saffron. Buy it in the store where the latino spices are. A DOLLAR for about 4 ounces instead of 15 bucks an ounce! You will have to use a little more. Made the preserved lemons myself--really easy! All I changed on this recipe was using chicken broth in place of water, and browned the chicken. I made whole grain egg noodles with an asparagus stir-fry (frozen mix and served this chicken over it. BFC, you rocked it again!

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I made this, with all the proper ingredients, and it was great! First of all, saffron isn't that expensive if you buy a small package of it. Second of all, preserved lemon can be found on the internet if no stores in your town carry it. So please, when you make your half baked (pardon the pun edition of a recipe with half the ingredients, especially the MAIN flavor ingredients and it tastes bad, just shut up. Don't post your opinion on here because it's meaningless!

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This is a great recipe - I have made it twice now and enjoyed it very much. I couldn't believe how easy this is - and the accompaying recipe for preserved lemons is a find - so simple. Marked both of these as 'keepers'.

Another thing I appreciated was the common sense approach to fixing this dish - no clay tajine cooker - use your Dutch oven.

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YUM!

Left out the preserved lemons. Served with couscous cooked in chicken stock and shallots. Added some pine nuts for crunch.

I totally agree with everyone about cutting WAY WAY back on the olives. You don't need 'em. The sauce all alone is delish.

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I followed this to a T except for the saffron. I used the tumeric and don't think it was missing anything without the saffron. My husband and I both liked this very much and I served warmed pita and white rice with it to soak up the juices. I don't think I would bother with the preserved lemons again, I would just use fresh and I would use chicken ***** as I don't really care for thighs. Definite keeper for when I want something different, but definitely a Sunday meal because it takes a little time.

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This was SUPERB! Truly one of the best things I have prepared in a long time.

I do, however, recommend less olives (they can add too much salt and/or olive flavor. I used 8 large Greek olives and it was perfect. Also, I used the turmeric (suggested in place of the saffron powder and used 7 strands of saffron. I could not find preserved lemons, so I used lime zest and a teaspoon or so of lime juice. Dusted with grated zest again right before serving.

YUMMY!!!

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Delish!!! Would cut back on the olives a bit but otherwise wonderful!

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I subbed boneless skinless breasts, marinated, then cooked on grill pan halfway and finished in sauce during last 15 min. Didn't have preserved lemons, saffron or the special olives so I used a little extra turmeric, sliced a lemon in the marinade, added a little lemon juice, zest and salt, and used a small jar of sliced green olives. Delicious. Use bread to dip in the sauce.

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So much fun to make and everyone thought it was marvelous. I served it with a colorful couscous dish and green salad with fresh peach slices, goat cheese & toasted almonds. Dessert was a honey peach tart with vanilla creme. Peaches were the theme since I had a box to use, and this menu was perfect for it.

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This was amazing! And very easy to do. Preserved lemons a nice touch and very simple to do. Great for a dinner party!