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Chicken Tagine with Green Olives and Preserved Lemon Recipe

Chicken Tagine with Green Olives and Preserved Lemon

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Moroccan in Miami

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on March 21, 2012

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    Great flavors. I finally used the preserved Meyer lemons from my garden. I doubled the lemons, onions, olives. I used thighs and legs. It was the first time for me for toasting the spice mix. The apricot and scallion couscous was great with the chicken and sauce.

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  • on March 04, 2012

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    Awesome flavor to this. We used the lefftover sauce and put it over grouper. That was great.

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  • on December 14, 2011

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    Very flavorful and quite easy to prepare. Family and guests loved it.

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  • on March 04, 2011

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    Fantastic! Marinated chicken overnight and was awesome!! Will definitely make again.

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  • on February 09, 2011

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    Delightful! The guests I served this to literally swooned. We did not find it the least bit too spicy and I really did not change a thing expect....My journy to tagine began when I bought one. Williams Sonoma has one right now that is so gorgeous, I could not resist. I assumed tagines are a standard size so I wondered when every recipe I found, including this one, called for an entire chicken. I was not very surprised when I got to cooking that only half the pieces (5 fit in the tagine. I opted to buy all thighs which worked great because they are kind of triangular in shape and they fit in the tagine like little pieces of pie. No worres I had 5 pieces left over to make a few nights later. I served with Cous Cous with dried apricots, pistachios, scallions, mint, clilantro and orange zest, Indian Raita and several other Mediterranian salads. One of my top 5 meals of all time!

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  • on February 03, 2011

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    Loved this - I had just made the perserved lemons a month ago (very easy to make so perfect! I only had boneless skinless chicken breasts so I used those just reduced the simmer time. Will make again.

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  • on May 11, 2010

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    My BF said this is not at all like chicken tagine he ate in Morocco, but he thought it was very good. A couple of things I would change next time: use less liquid, & use more saffron. The key is definitely the preserved lemons; I found a jar at a local food co-op. They were a few dollars cheaper than a specialty store. The couscous with apricots was very tasty.

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  • on January 17, 2010

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    This is so flavorful! Preserved lemons are not very easy to find around, although it can be easily bought online. It is a key ingredient in this (and many other Moroccan recipes and it CANNOT be substituted by, say, just lemons. It has a very particular taste. In my opinion, if you don't have the preserved lemons, try a different recipe, this one will not work.

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  • on January 10, 2010

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    I recieved a jar of preserved lemons in a gourmet basket for Christmas and decided to try this dish as a way to use the lemons. We loved it and the couscous was the perfect accompaniment. The only change I made was to use preground black pepper, cumin and cinnamon and I cut back just a little on the red pepper. It had a little heat to it, but not too much. I will definitely make this again, but I might try it with boneless chicken next time.

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  • on June 14, 2009

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    I made this for my father's birthday and it was absolutely wonderful. I did cut the red chili flakes to 1/2 tsp and there was a nice amount of heat, but not too overpowering. Not having preserved lemons, I threw in four thin slices of lemon peel (with the pith removed. I'm sure it was not the same, but what can you do. I also omitted the saffron, and cooked the stew for an additional 20 minutes. I actually made this the day before and reheated before serving -- like any stew, I'm sure this made it even better. I am definitely making this again.

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