Chicken Tagine

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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.

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This recipe was excellent! It was simple to make, yet tasty and elegant enough to serve to guests. I have yet to find a recipe of Melissa's that I have not liked.

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OMG! This deserves TEN STARS! I made it exactly as written and it is a keeper! I made my own lemon confit and am not sorry for that. The only store that I could find preserved lemons --- bottle of TWO lemons --- wanted $7.49 for the jar. I thought I should just wait on making this recipe until my lemons were ready. It was worth the wait and now I can make it two more times very soon --- like tomorrow???? Thanks FN for giving us Melissa!

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The flavors in this dish were amazing! I did buy preserved lemons to use in the recipe - I found a small jar at my grocery store - and have made a batch as Melissa recommends for the next time. The preserved lemons added not only great flavor to the sauce, but also texture. I made the couscous with mint and peas and they were a great compliment to the chicken and helped you make sure not to miss even a bit of the sauce! I used Kalamata olives and they worked perfectly.