Moroccan Tagine

From: Shelly K

On Jan 11, 2009

What a great healthy recipe. I found out that capsicum means pepper in American. Apparently I'm dyslexic because I could have sworn I read "red capsicum" Even with the wrong type, it was awesome and I thought the red pepper added a nice color to it.

From: DaddyO'

On Jan 3, 2009

So my wife really didn't care for this dish, but I absolutely loved it... I guess it goes on the "list to make when mom's away". The fruit and zip mixed just right and everything turned out great. In the directions it talks about "a good aroma comes from the pan", you'll know when it's time - the aroma is awesome!

From: ~Rita~

On Feb 18, 2004

The sweet and savoury combination works great! But there are a couple of problems with the recipe. First adding carrots, capsicum, and spices then stirring to dry to toast is really hard because of the moisture in the chicken, onions and peppers. Then the cooking time of the diced chicken tend to over cook it.I think instead of 30 minutes over medium heat 10 minutes simmered would be just fine. I didn`t do the eggplant but if I was to do it I would brown them in hot oil first. I served this over brown rice. I enjoyed this except for the chicken be dry. By the way diced chicken in how small of a dice? The vegies were very tender. Lots of flavor. I will make this again but I will saute the chicken remove it saute the vegies then add back the chicken. I think even using the spices as a dry rub before frying would be great.I would like to give this a 5 if just the chicken were more tender. Thanks for posting this recipe.

From: ThatSouthernBelle

On Jul 15, 2007

This was excellent! I made it in a cast iron skillet with a cookie sheet on top as a lid. It worked great! I used olive oil and I didn't add a capsicum because I didn't realize it was a bell pepper :S I also didn't add the garbanzo beans because I hate beans. I will for sure make this again because I love spicy food. It was just too easy!