Tagine (tah-jeen) refers both to this stewlike recipe and the wide, shallow clay pot with a cone- or dome-shaped lid traditionally used to cook it in North Africa. (A Dutch oven will also work.) Tagines are usually made with chicken or lamb, but any meat or vegetable that braises well can be used.
Very good but.... next time I will use preserved lemons instead of regular lemons. Will still have the lemony flavor without the very bitter rind aftertaste.
All the flavors combine to make this truly wonderful. i made a spicy couscous with many of the same flavors to go with it and it was great.
This dish is delicious!!! we went to Tangier last year and I fell in love with the food. I am having a great time learning how to use the spices that make their food so wonderful. as my husband says " no more bland chicken!"
This was delicious. I left out the mint since my boyfriend doesn't like it and just added it to my plate at the end, but it was still great. The chicken was very tender and flavorful. And although my boyfriend was hesitant in trying it b/c he wasn't sure if he would like cumin, he devoured the entire thing. I made quinoa sauteed in onions and cooked in vegetable broth to go along w/ this dish. I also topped it with the orange onion honey glaze. It was an excellent accompaniment. Next time, I'm going to make it with just chicken breasts on the bone to make it even healthier.
A little complicated, but it is totally delish!
