Moroccan Chicken Tajine

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Delicious and something different. I don't understand how someone can go on and on about a recipe they didn't bother to follow and then criticize it?

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I tried this recipe and prepared as instructed. WOW it was delectable. I first had a hard time finding the preserved lemons but persevered. While slightly intimidated it was well worth experiencing. My 2 year old grandson loved it as well and he is a picky eater. I would recommend this to anyone and everyone just keep in mind that you do have to plan ahead as the chicken needs to marinate in its luscious marinade. DO NOT SKIMP it is an awesome dish and the ingredients can be easily found in your local supermarkets if you simply ask for them! I will definitely do this again and surprise my husband when he returns from Greenland! Thanks Ina...keep them coming!

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Had to try this after I watched Ina's guest making it on the show. Seemed like it would be luscious, with great depth of flavor, but. . . that wasn't the result. Went to the market for the chicken and fixings, then finally took a good look at the recipe in mid-afternoon. Yikes! The chicken needed to marinate overnight! Too late for that, so went to Plan B for dinner that night, then marinated the chicken tajine and put it in the fridge for the following night's supper. Saffron is a ridiculous ingredient, because (A it's so expensive you need a loan to even think about buying it; and (B no local supermarket even carries it, because (C IT'S TOO EXPENSIVE! So I substituted Goya's Sazon seasoning, and also used fresh lemons instead of the preserved lemons because the recipe I had for preserved lemons said it would take a month (!! for them to be ready. (Obviously, I missed the quickie preserved lemons recipe someone outlined in an earlier review. So OK, I didn't use real saffron and I didn't use preserved lemons, but I followed the recipe to a T otherwise, and I figured I got it close. The next night, I started cooking, etc. and by this time, my husband is thinking, "This should be really great, because she's spending so much time on this dinner." So everything's humming away on the stove, with the spices and onion and cilantro and parsley and olives and all, and I'm steaming some basmati rice as a base for the dish. And I plate it, and we start eating, and my husband and I just look at each other. "It tastes like chicken soup without the soup," he says. And while he wasn't entirely right, the truth was we were both hugely disappointed, expecting something big and flavorful and slightly exotic. And winding up with -- nothing like that.

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Food Network does that. When I have made something from one of the FN shows that is showing a recipe from a chef that is not their own, they put in the disclaimer. Happens alot on D, D & D, or when Paula has a guest cook/chef. Probably happens with "Throwdown" recipes sometimes. I'm sure it is probably from the network lawyers!

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I'm not sure why, at the bottom of the recipe, it is noted that 'A viewer, who may or may not be a chef submitted this recipe' when the Spielberg's person chef showed the recipe to Ina on the show!
I think it is doable for a beginner. There are no difficult techniques and while it isn't as easy as some kind of soup casserole or 5 ingredient dish.... The method and prep is really not difficult. Saffron is expensive. Buy Annatto stars, simmer in oil for an hour, and use the oil. Perfect sub for saffron.
Finally, making preserved lemons really is easy. Halve, the cut each half of lemon in a third. Spread 2 or 3 lemons in a pyrex pan, sprinkle with 2 tablespoons salt and cover with water. Bake in a low oven for a couple of hours and-preserved lemons! Pour lemon and liquid into a sterilized jar, lasts many weeks in the fridge.
I think 'beginner' cooks should be given some credit for willingness. I have never worked in a restaurant or taken a class and I am a personal chef, I enjoy it, I soak up what and wherever I can and several steps does not equal difficult.....

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This dish was easy to make and delicious; the first thing that came to mind while tasting it was that this would be great to serve at dinner parties. Most of the prep work occurs the day before, not the day of.

The only two changes I would make is use less preserved lemon peels (just one lemon although I used the pulps of two lemons and serve the chicken and sauce over cous cous for the sauce is too good to pass up.

Note: I used the substitution of turmeric and saffron threads instead of using powdered saffron.

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I cannot believe how easy this recipe was but how delicious! The longest part of this was letting the chicken marinate. I definitely recommend this if you want something bright and clean tasting but still satisfying. If you love to cook, take the time to preserve your own lemons. Your kitchen will smell great! I actually added wild rice as the side dish to soak up all the wonderful sauce! Thanks again Ina for your wonderful recipes and guests!

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So not a beginner recipe. Are you kidding? I have been cooking gormet food for 30 years and I have rarely had such hassle making a dish. It is not good for a beginner just because you don't have to saute anything!

Beginners don' t usually have ground saffron nor can they afford it.

I guess is may be ok for a beginner in the Hamptons.

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I was very disappointed with this. I thought the flavors were terrible The chicken turned out gummy. I usually love Ina's recipes. This one will never to made again. Sorry Ina.

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Great recipe but great preserved lemons are needed. These were hard to find but I did eventually find them at Williams Sonoma at $10.00 per bottle. Next time I will make my own! Love you Ina!