A little later today, we are giving you a tutorial for preserved lemons. So, to whet your appetite for that, here is a recipe that uses preserved lemons to full effect: A flavorful Moroccan tagine with chicken, garlic, ginger, olives, saffron and other spices — as well as the tangy, delicious flavor of lemons preserved in salt.
This recipe is like a party-fied version of our own Lemon Garlic Chicken. It is a simple recipe, with some exotic ingredients to give it a huge burst of flavor. Saffron, olives, garlic, and preserved lemons — how can you go wrong?
• Get the recipe: Chicken Tagine with Preserved Lemon at Gourmet's Adventures with Ruth
And on a tangential note, we are really enjoying the recipes that come out of Gourmet's Adventures with Ruth — many of them are international recipes that we've always wanted to try, and they're written up and illustrated in just such a way to help us get going with them in our own kitchen.
Related: Will You Watch Gourmet's Adventures with Ruth?
(Image: Marcus Nilsson/Gourmet's Adventures with Ruth)
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Looking forward to it! That's one of the only episodes I've managed to see so far and it made me want to book a flight to Morocco.
Thanks for posting. I preserved a ton of meyer lemons this year and have no clue what to do with them now!
I saw this on PBS when it was on. I nearly died of food-envy during both of the tagines they made.
link to the recipe doesnt work!
I was so fortunate to have Peggy Markel teaching a cooking class in my kitchen on March 1, 2010 while she was in Santa Barbara, CA. We made Chicken Tagine with Lemons, Olives and Coriander (as shown above) . Check out the recipe and others from that evening at http://eat-drink-garden.com/blog/
Ack - link is fixed. Thanks!
The green-ripe cured olives that come in a can are my favorite for this dish. They are greenish with semi-ripe spots on them. Can't remember the brand name but they are generally available in US supermarkets.
My friends make the most delicious lamb and apricot tagine. Thanks for posting the recipe - maybe someday I'll learn to make it myself! One question, do I necessarily need a tagine to make tagine?
I make this one from the NYTimes, just adding preserved lemon.
http://www.nytimes.com/2006/03/01/dining/011mrex.html?_r=1&scp=2&sq=chicken%20with%20green%20olives&st=cse
I prefer green olives to black; we get the most amazing picholines from Provence in our local French weekly market, and they really "make" the dish!
I had this recently (only the version from Diana Henry's "Crazy Water, Pickled Lemons") and it is GORGEOUS. I'm not normally a huge fan of chicken with citrus but preserved lemons are less acidic in the finished dish so it 'balances' better. If that makes no sense then just trust me it's so tasty!
andrennabird: you don't need a tagine to make a tagine, just an oven-proof dish (like a casserole dish, although I think for this dish you don't need a lid) or you can do it in a slow-cooker.