10 Reviews of Tagine of Chicken, Preserved Lemon, & Olives

From: Royal Fe

On Jun 27, 2004

Excellent!! The unusual spice and flavor was a huge hit at a neighborhood dinner. We are all hooked on the Tagine. I used Egyptian pickeled lemons, preserved not available in my area, and gracked green olives. What a meal! Thanks for the recipe. Duke

From: echo echo

On Jan 8, 2007

I made and hungrily devoured this a couple months back but forgot to review it, so I'm writing from memory. (First I made Rita's preserved lemons--#77521)--a process that took 3 weeks.) This is one lemon chicken recipe that REALLY is lemony. Despite the large number of steps in the instructions it's actually pretty easy to make. I had no saffron but did use coriander and a wee bit of cinnamon. I also omitted the olives. Liked it a lot!

From: Bonnie G #2

On Apr 9, 2008

Just recieved a tagine from DD for a gift and had to use it. Followed this recipe exactly only used lamb shanks instead of chicken as that's what DH was requesting. Served over steamed white rice and it was the perfect meal. At first sounded like a lot of steps, but really went together easy. The combination of flavors was unique, kind of sweet and tangy. Thanks Rita for clear instructions to guide me through the use of my tangine. Next I'll try this with chicken.

From: kzbhansen

On Jul 1, 2006

This was a good recipe! I like the lemon taste to these with the preserved lemons!! Thanks for posting

From: Just Call Me Martha

On Jun 24, 2004

I made this recipe as part of a Moroccan Dinner I was hosting. I used a mixture of boneless, skinless chicken thighs and breasts. I used green olives that I pitted myself rather than a stuffed olive. Good flavours. Easy to make. Thanks Rita L.

From: Chef #849895

On May 29, 2008

Thoroughly enjoyed this recipe

From: Elisa72

On May 7, 2009

Just wonderful! Made exactly according to the recipe using the saffron, cumin and turmeric and omitting the other optional ingredients and using preserved lemons. The whole family gave it two thumbs up. Easy to make with complicated and delicious flavor!

From: Sue Terry

On Jun 17, 2006

Tasty recipe - I pretty well followed it exactly except - horror - I used some white wine and water instead of stock. I also used black kalamata olives, instead of green olives, because that's what I had in the fridge. I cooked this because I had some leftover preserved lemons and I wasn't disappointed,

From: Mr Tender

On Jan 21, 2008

From: NcMysteryShopper

On Jul 1, 2006

I really liked the marinade for this chicken. I added extra preserved lemons but had to leave the olives out because I forget them at the store. Thanks Rita! I will make this one again!