No ImageMoroccan Chicken with Lemon and Olives

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  1. Debs

    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.

    xxxxxyyyyy

  2. Kelly

    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.

    xxxxxyyyyy

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  3. Peter

    Quick, easy and yummy! Great recipe!Thanks!

    xxxxxyyyyy

  4. Jessica

    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!

    xxxxxyyyyy

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  5. Linda Grimes

    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!

    xxxxxyyyyy

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