Daniel Boulud’s chicken tagine from The New York Times Cooking by Daniel Boulud

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on February 14, 2016

    I've made a lot of tagines over the years and this one is by far the worst. Given the enormous number of spices, you'd expect it to be really flavorful, but it managed to be bland, bland, bland. The best part of this dish is the preserved lemon. The worst part is the cauliflower -- it's just not a good component for this type of dish. A root vegetable would be a much better choice. I waited to write this note until having the leftovers for lunch today, hoping that the dish might have improved. Unfortunately, that was not the case. We tossed what remained.

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