This tagine is really easy to do. It is a perfect tagine for beginners! If you do not have a tagine, you can prepare it in a casserole like I do. It will still be delicious. I always taste the tagine and season with salt at the end as the preserved lemons and olives are already well salted.
I was sceptical about the minuscule amount of ingredients but my fears were all in vain. The recipe is great but when I make it again I will be reducing the olives by half as I and my guests found them a little on the powerful side. The only change I made was to use vegetable stock instead of water, other than that I followed the recipe to the letter and recommend it. It will certainly become a midweek treat in the future and a special meal when having friends round. - 14 Feb 2013
Amazing dish! I made it with chicken thighs, added 2 cinnamon sticks to the pot. Made in heavy cast iron pot in the oven - 1 hr at 180 C. Also, mixed all spices with oil and rubbed chicken in this spice mix prior to adding to the pot. Used black and green olives, with pits. Preserved lemons is a must! - 01 Apr 2015
Some people are not too keen on olives, so I substituted dried apricots ( they plump up and soak up the juices) and I used chicken stock instead of water for a richer taste....it turns out really scrummy ! - 12 Jun 2017