No ImageMoroccan Chicken with Lemon and Olives

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  1. Yvonne

    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.

    xxxxxyyyyy

  2. Ro

    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.

  3. Paul

    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

  4. Jenlah

    Easy, simple to follow !
    And of course came out awesome … I had it with fries and used Moroccan bread to absorb all the gravy …

  5. Mixy

    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?

    Thanks !

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