No ImageMoroccan Chicken with Lemon and Olives

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  1. 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

  2. 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 …

  3. 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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  4. samantha

    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.

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  5. Deserae

    This is amazing! I served it with cauliflower rice cooked with raisins and slivered almonds. Great recipe! Delicious!

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