Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they're actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. Prep and Cook Time: 1 hour, 20 minutes.
Easy recipe and wonderful flavors. Used home canned apricots instead of the dried and was jut fine. Big hit with my man.
Excellent
This is my GO TO recipe when I'm having company. Perfect level of heat and sweet. I cook it in an enameled cast iron dutch oven and it comes out perfect every time. I wish my home always smelled like this dish too! So homey and comforting, with familiar elements in an exotic preparation
Oh my gosh, this was delicious! I did add a yam based on the suggestion of another reviewer. I made this with chicken thighs as called for, but I think this would be just as good without any meat. I'm tempted to add chickpeas next time . . . Unfortunately, my family did not care for it mainly because of the prunes and apricots. I might try it with leaving them out, but I just don't think it will be as good.
This recipe was delicious. I didn't have the chilis so I substituted chili sracha sauce I had on hand. The flavors were a mixture of suttle sweetness & a bit of heat. I kept the couscous simple & left out the pine nuts, parsley & lemon zest only b/c I didn't have it available. Definitely a keeper recipe. Also I used boneless skinless chicken thighs since that's what I had.
The flavors were delicious, but next time I would try using skinless chicken thighs.. By the time the braising was done, the broth was too greasy for our tastes (because of the fat from the skin), and I had to degrease it using a gravy separator before serving. Otherwise a fabulous blending of fruit and spice. We forgot to use chicken broth for the couscous, and it was still delicious. Note: we found that toasting the pinenuts in a 325 degree oven for about 5 minutes worked well, but check them, as they can burn easily!
MMMMMMMorocco! This recipe is just delicious! Well worth investing in the exotic spices, because we will definitely use them again. Like another cook, we used skinless chicken thighs, and we used ground cardomom instead of pods. Also used ground chile powder. My family all loved this meal. I made it in my wok, which worked well, but I am considering buying a piece of "Tagine" cookware.
Wow, this recipe was amazing. The chicken was so good and the flavors were amazing. We just used an entire chicken and cut it up into pieces. The breast was a little dry but taste was great. We didn't have cardamon pods so we just left it out, but it was still so good. Definitely on the top of our list.
This was the best tagine I've ever made! I followed the recipe to the T except that I used boneless, skinless thighs and I added a can of chickpeas. I might cut back on the chicken next time and add sweet potato. The flavor of the broth was so fantastic I wanted to eat it with with a spoon (and I did!). I think caramelizing the onions made a huge difference. I'm already craving it again!
Nice because all three of my kids and my husband ate it - a rarity at our house. Watch out for the cardamom pods though - those don't taste good on their own. Served with saffron rice, used chicken breasts because they are less fatty. Worked just fine.
Excellent, my husband went on and on about this dish. Not particularly difficult to make. I used ground cardamom and chilies and I omitted the lemon zest in the couscous and would not hesitate to do so again. I also used chicken breasts which I may not do--I think it would be better with skinless boneless chicken thighs. I would definitely make this for company.
