Chicken Tagine

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This look delicious and I look forward to making it. Btw, I really like Melissa - food network did a great job when they selected her. I want to make this tonight but I'm not sure what briny olives are or where to buy them. Can I substitute them for kalamata?

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Great! I used fresh lemon juice as suggested in the previous reviews (one and half of lemon but because it does have a bit of a sour taste (since preserved lemon have a sweet context to them I balanced that with a small drop of honey - came out amazing! Very easy recipe an not expensive. Tumeric is worth investing in, it can be used in many things, including soups and it is great for your immune system : So even a small sprinkle is something. Thank you Melissa, you are yet to dissapoint with your creations!

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This recipe brings a new flavor twist to one of my menu staples - chicken thighs. I actually bought preserved lemons so that I could make this recipe right away instead of waiting to make my own lemon confit. I think the preserved lemons give the chicken its lively fresh flavor. I will definitely make this one again but in the future I will plan ahead and make the lemon confit at home. The kalamata olives are also essential but that's an ingredient I always have on hand. I served the chicken with the couscous, which was a perfect combination.

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I haven't used this recipe, but my husband is Moroccan and I have been making authentic tagines for several years now. Normally you wouldn't remove the chicken before adding the lemon, olives, fresh parsley, etc, and we wouldn't use wine or stock, just water. You would just add that on top then simmer for a few more minutes without stirring. Other than that the recipe is pretty authentic, but t that I just thought that was worth commenting on. PS - this tagine really does require the citron confit - it will be ok without it but if you make it without once then with later you will notice a big difference.

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Great recipe! My husband wants more and is planning for us to serve it to company, as well. I used fresh lemon. I squeezed out the juice, then sliced off the outside of the skin. It was so good, I don't know if I will make the confit, for lack of refrigerator space. Husband noticed the olives, which were whatever I had on hand. I did not have fresh parsley, but will have it next time. I doubt that you can ruin this, as long as you have most of the spice.

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I too didn't have the lemon so I used juice of 1/2 lemon. Delicious but I did not get nearly as much gravy as she had. Any ideas why? Finally wound up adding more stock. We will definitely make this again.

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wow, what a great easy recipe, had to buy a few items turmeric pricey but very good, follow recipe to the T, but did not have the Lemon Confit so I just used fresh ( I figured it would be less salty and it was very good, it's a must try :o

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A fabulous recipe & instant favorite of my family and friends.