Food Network
Home> Recipes> Chicken>
Chicken Tagine with Green Olives and Preserved Lemon Recipe

Chicken Tagine with Green Olives and Preserved Lemon

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 23

Showing 11-20 of 23

Sort by:

Newest

  • on January 10, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 14, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 10, 2009

    Flag

    Only thing that I added to this a little less red flakes and a couple of turns of half and half but this so good everybody loved it, I served with yellow rice.
    Oh almost forgot didn't use the preserved lemon but did use just the lemon peel, turned out fine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 27, 2008

    Flag

    Ok so I did change things a little bit in this dish, which probably takes away from the authenticity, but I still thought it was phenomenal!
    I didn't have any cilantro on hand, so I added a little bit of the olive brine to the dish for a little zing. I also read someone else's review about the preserved lemon and just used some lemon juice instead. I added sweet potatoes to mine- it was SO good. I like spicy food, but it you're not too into it, I would use sweet paprika and maybe halve the red pepper. It was sooo delicious though. I absolutely loved the flavors.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 01, 2008

    Flag

    I have had Moroccon before and really loved it. I wanted to try it out for myself and Tyler's tajine did the trick. It was great! I didnt have time to let it marinate but it still turned out moist and flavorful. I even ran out and bought a beautiful tajine, which added to the experience. I used spicy olives for an extra kick. I always trust Tyler's recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2008

    Flag

    This recipe is perfect for a dinner party, especially if you present it in the tagine! It can be prepped ahead of time so you can enjoy your guests company while it cooks. Sur La Table is now carrying tagines at a very reasonable price.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2007

    Flag

    I made this for relatives who are foodies.....the reviews were amazing. This recipe is fantastic - the spices are balanced, the chicken is tender and the couscous is a flavourful base. Well done, Tyler! This will be a staple in my repetoire!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 21, 2007

    Flag

    This chicken dish is delicious. Advance prep time is needed so plan ahead.

    One word of caution, the dish can be a bit spicy so if you do not like hot food, cut back on the chili peppers and the time you marinade the chicken.

    If you do not want to eat with couscous, try roasted eggplant and/or potatoes. They are delicious with the gravy and lemon preserve from the dish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 20, 2006

    Flag

    Loved it Tyler,please come to my house.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2005

    Flag

    It was delious and a great make ahead option. It tasted even better on the second day. You can buy perserved lemons on line or find an easy recipe to follow. The recipe doubles easily as well

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.