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Great success! I adapted slightly by using harissa paste. Even my son, who is fussy loved the flavours. Used a skillet to brown everything off then transferred to tagine to slow cook on the oven. Meat falling from bones, and loads of lovely juice to soak into the couscous.
This was so amazing!!! Cooked it in a skillet using boneless, skinless chicken breasts (we don’t like dark meat) and it still came out moist and delicious. Picky hubby said I had to make this again.I also added some chopped up dried apricots along with the raisins because I had some that needed to be used up.I highly recommend using preserved lemon. They are so easy to make and last for a long time.
Hi Kelly, good call on the chopped dried apricots! So glad you and your husband liked the dish.
Quick, easy and yummy! Great recipe!Thanks!
This came out awesome! So flavourful and easy to prepare. I used dried cranberries as I didn’t haha was any raisins and the result was fantastic!
Dried cranberries will work! And they’ll add a bit of extra tartness to the dish. So glad you liked it with that substitution!
This is such a wonderful dish…the layers of flavors are like an explosion in your mouth. I want to make this for a girlfriends birthday dinner and one of my guests does not eat meat. I’m thinking of searing a piece of salmon for her…do you think that would work if I added it for the last 10 minutes or so of cooking?Thanks for all of the good recipes over the years. You’re in my kitchen a lot with me and I’m never disappointed in anything I make for the first time!
Hi Linda, we love to hear how you have been reading and cooking with us for so long.
When you speak of the guest who does not eat meat, do you mean the guest is a pescatarian, or simply does not prefer to eat chunks of meat? From what I read here, it sounds like you are going to sear the salmon and then add it to the stew for a bit so it can get nice and stew-y. If your guest does not eat meat, they likely will not want to eat the stew the chicken itself was cooked in. If that’s the case, you could do a single portion of something stand-alone, like Foil Baked Salmon with Leeks and Bell Peppers (and maybe throw a few olives in there for good measure). You can cook the leek mixture, assemble the packet ahead of time, and and pop it in the oven during the last 12 to 15 minutes of the stewing time for the chicken.
But if it’s cool with your guest to have the salmon stewed in the pot with the rest of the Moroccan Chicken goodness, I’d say sear the salmon filet and add it in the final minute or so–salmon cooks fast and falls apart fast!
I hope this all helps. Happy birthday to your girlfriend!
I love this recipe so much and have made it about 8 times already. It was a search for a great chicken dish to use my brand new Emille Henri Tagine that brought me to discover this website.
I use a large regular lemon sliced thinly. Words cannot describe how delicious the lemon turns out combined with the olives and plump raisins and perfect chicken. Try it!
I had to make it yesterday without paprika and it was still great!
This was a delicious. I did not have thighs so I used chicken breasts. Next time I use the thighs. I had to use a skillet with a lid and I used regular lemons. Still a great dish.
This has become my signature dish! The family begs for it:)
Great! I’m so glad you like it.
I’m Moroccan. I use this basic recipe but I add a can of Rotel tomatoes. It makes it juicier. I also frequently cut up a yam and add it. For Shabbat, I put clean eggs on top as you would for a chamin (cholent). You can also make this recipe using fish instead of chicken. Use a firm fish. I use tilapia.
I “fell in luv” with Mediterranean cooking when traveling thoughout Spain, Portugal, and Morocco. Later, when placed on a lo-sodium diet, I learned to appreciate the spices associated with Mediterranean cuisine which does not rely on salt and MSG. However, I found the clay based tagine too “cumbersome/labor intensive” to use. I, fortunately, discovered that LeCresuet (sp?) and Emile Henry cookware manufacture tagines that can be placed directly on a cooktop. The cooking process is similar (with what I call the funnel top) and the ease of the cookware use outweighs the care clay cookware requires.
1) confession – haven’t cooked your version
2) thanks for reminder that oven can perform more tagine-like slow, even braise
3) thanks for dry rub tip which I’ll build into my version
4) agreed re preserved lemons as special to dish – suggestion: since you suggest authentic preserved lemons…try building in authentic ras el hanout spice blend – available in same shops/websites
Easy, simple to follow !
And of course came out awesome … I had it with fries and used Moroccan bread to absorb all the gravy …
Can you add a tin of tomatoes? Or would it spoil the recipe authenticity?
If not using preserved lemons, would you add the lemon juice?
Hi Mixy, I would not add tomatoes to this recipe. If you don’t have preserved lemons, just use some thin slices of regular lemons. You’ll probably need to add more salt.
Thanks for your reply!
Bye bye tomatoes so!
When you say “thin slices of regular lemons”, I guess you mean the slices of the lemon peel? Not the whole lemon?
Hi Mixy, either just the peel or with the flesh, it depends on how much lemon flavor you want. BTW, you could try thinly slicing some lemon, tossing it all with salt and letting it sit for an hour or two (or day or two) before cooking the dish (rinse off the salt before adding). I haven’t tried doing this, but I think it might work better than just plain lemon slices. The preserved lemon is such a wonderful flavor, that anything that gets you closer to it is worth a try in my opinion.
Just cooked it with lemon peel. It was amazing. Thanks for the recipe and the guidance
Next time, I will try to find preserved lemons! I am sold with the idea!
One final question: if you have cumin seeds as opposed to ground cumin. Would you grind it or throw the seeds into the pan?
HI Mixy, I would grind the cumin. If you want to take it a lovely step further, toast the cumin lightly (until very fragrant) first, then grind.
i have a glazed pot. do i still need to soak over night? the only instructions it came with is that it didnt need to be seasoned. ive searched for info, not much luck. thank you.
Hi Samantha, if it’s completely glazed all over, and the instructions say you don’t need to season it, then I assume you don’t.
thanks so much for the reply.
This is amazing! I served it with cauliflower rice cooked with raisins and slivered almonds. Great recipe! Delicious!
This was amazing, thanks for the instructions.
I just purchased a tagine and am looking forward to cooking this recipe. My question is, will I need a diffuser every time I use my tagine?
Hi Linell, yes, I’m pretty sure you will need to use a diffuser every time, as well as soaking the tagine in water before hand.
I made this over the weekend. My tag is small so I used 3 thighs and your recipe is terrific even reduced in portion! I am going to share it in my blog this friday! Thank you!
I used 1.5 T of Frontier Tagine Seasoning along with the same amount of paprika and a pinch of cayenne, instead of the other spices. It came out delicious! The lemo, olives, and dried fruit make it. My husband is picky, and loved it!
I would heartily recommend anyone who is serious about Moroccan cooking preserve their own lemons. The process is very easy and ingredient light, and trust me there is no bitterness, in fact the reverse, they are very sweet.
As for the pulp, I would use!! The lemons I preserve are in fresh squeezed lemon juice and the pulp takes on a wonderful salty sweetness after full desiccation.