Chicken Tagine

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Even better the day after!This was a terrific dish two days running. We're already planning the next version, with raisins and pine nuts maybe in the couscous. As a low-carb alternative maybe cauliflower "rice" with mushrooms... Super easy to make and impressive and delicious!!
Another winner from Melissa!

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This is a great approximation of a Moroccan dish! We have a Moroccan restaurant nearby, run by actual Moroccans, so I think we have a pretty good feel for the real thing. Based on other reviews, I substituted the juice of one lemon plus 1T honey for the preserved lemon. I also used a combination of boneless, skinless thighs and breasts. Next time I will just use the thighs, because white meat is wasted in this dish. For the side dish, I substituted quinoa for couscous as I usually do. I think the mint would be better sprinkled on top after cooking, as it tends to turn black, but the taste is still great. Definitely a keeper for our family. So far we've had great luck with Melissa's dishes and cost is really secondary for us.

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This chicken dish has such a rich flavor and tasted like it was cooking all day!! I used spanish olives because I'm not a fan of cooked kalamata olives. I only let the lemon sit in the fridge for an hour, but it still tasted great in the dish. We ate this with white basmati rice, naan and a greek yogurt dip I made.

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i like this rich dish. i added some almonds, dry cranberries and hummos it came in so good. thank you so much .next time i'll try it with lamb. please make us more of this rich dish.

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I only let the lemon confit stew for 4 days. This was a mistake. After reading a few other reviews, it sounded like I could just add a little honey and everything would be okay. I used half an, essentially, fresh lemon cutting off the skin but leaving some of the white flesh. Of course, the white flesh made the sauce kind of bitter. I tried to fix it by adding about 2 tbls of honey. It was also super salty even without the full dosage of olives. I tried to fix that by adding more chicken broth to water things down. I also used chicken breasts because that was what I had on hand. They turned out tender and moist. Overall, when eating the chicken and sauce with rice and lentils, it was good. My boyfriend liked it a lot. It was too salty and bitter for me, but that was my fault.

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I really enjoyed this recipe, but I am very easy to please when it comes to food. My husband, on the other hand, rarely loves anything. Well, he LOVED this one. I am always trying something new and this was the first time he was like "wow!" I skipped the lemons because of time restraints. I wonder how it tastes with the lemon, but I am afraid to try and mess up a PERFECT dish. Thanks Melissa!

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loved the chicken, but the preserved lemons didn't go over so well... I followed the recipe for them(even waited 4 + weeks, and they tasted like they were still fresh, so it was a bit jarring. and yes the kalamata (sp? olives are very VERY salty whole, maybe next time I'll cut them up and use less. but over all- a keeper!

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I made this tonight and followed the recipe. I did not have preserved lemon, could not find it in any store so I just skipped it. It was great and will make it again. I did make couscous and put the sauce over the chicken and couscous. My entire family loved it and already asked me to make it again for Sunday dinner. I think I will make my own preserved lemon and add it next time. Thank you Melissa, another fabulous recipe.

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Full of flavors that work so well together: the saltiness of the kalimata olives that I had on hand, turmeric (love cooking with this spice! and the citrus from the lemon that gives this dish layers and depth. Didn't have couscous so ate it with steamed rice. The sauce is simply delicious and the rice was great for sopping up the sauce. I didn't make the lemon confit 3 weeks in advance but chilled the lemon confit recipe for about 4 hours, adding a tablespoon of honey. Husband and I loved it. Once again, thank you Melissa, for a dish that's easy to make and sophisticated in taste.

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Great, relatively hands off recipe. My only note- the olives added a good amount of salt to the dish so for those who don't like things too salty, don't put in too much towards the beginning of the recipe.