Loved this dish. The one change I needed to make was to use a bit more olive oil, since dredging the thighs with flour meant that they absorbed a bit more than the recipe seemed to anticipate. So I just added a bit more before sautéing the onions, etc. I also deglazed with a spot of white wine before adding the broth. Delicious flavors.
Like so many Cooking Light recipes, this one needed more spice. We doubled the pepper and turmeric and tripled the cayenne and honestly, it still could have used a bit more. We also tossed in some raisins and doubled the olives. All in all, a good base from which ti improve upon.
Really just a delicious recipe. You can read my review here: http://www.whatireallythink.net/chicken-tagine-with-lemon-and-olives/.
We didn't marinate for an hour, just 5 min and glad. Think an hour would make the lemon too over powering. LOVE this recipe. Chicken is so juicy. Fav. chicken recipe so far.
I have made this many a time & my husband and I love it. The flavors all go together great. Though you don't need a tagine dish for this version, to us it takes just like the tagine dishes we've had in moroccan restaurants. A very tasty dish!
I've made this recipe a number of times. It is great in the winter. I use boneless, skinless chicken thighs - tough more fat,absorb flavor better. Breasts just don't do the job for this recipe. Also can do this in crockpot and it works! Great for weekdays.
This was a hit! We expected a sour dish (with the lemon and green olives), but were pleasantly surprised by the flavor. It's a multi-step recipe, but worth every minute. Delicious and impressive.
Yum. Made it just like it says, except we used minced garlic from a jar. Don't fear the cilantro -- it doesn't take over the taste like in some recipes, but it clearly adds to it.
This is one of our favorite chicken entrees and we love the lemon and citrus flavors mixed with olives and spices.