Chicken, olive, and lemon tagine (Djaj mqualli) from Saveur Magazine, October 2012 (#150): Special Collector’s Issue: 101 Classic Recipes (page 41)

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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

  • TrishaCP on September 23, 2020

    This was just as flavorful and delicious as other reviewers stated. I didn’t find it too salty- but I did remove the flesh and pith from my preserved lemons along with rinsing them before they were added. Served with cauliflower rice and roasted carrots.

  • Frogcake on May 08, 2017

    Consistent with all of the other reviewers, we found this tagine very tasty! I followed the recipe as written except for baking it in my Dutch oven at 350 degrees Fahrenheit for about 45 minutes. Served with couscous and roasted slivered almonds.

  • Laura on April 09, 2016

    We really enjoyed this dish. I followed the recipe pretty exactly except that, at the last minute I discovered that I didn't have any chicken stock, so I substituted water. That doesn't seem to have diminished the flavor, can only imagine it would be even better with the stock. I also didn't add the cilantro and parsley until after the dish was finished cooking, I felt they'd have more impact if they were fresh. I made this with bone-in, skinless chicken breasts and they came out perfectly, really moist, not dry at all. The flavor of the sauce was really delicious, especially owing to the preserved lemons. Almost anything is better with preserved lemons!

  • eliza on October 04, 2015

    This was very easy to put together and gave a good result. I used chicken thighs instead of legs and this worked out well. Also, on the salt levels, I used stock with no salt and it still came out very salty.

  • Maura on October 25, 2014

    I also marinated the chicken before cooking and added chopped dried figs to the recipe, served over couscous. Wonderful!

  • lorloff on May 31, 2014

    Great recipe. Delicious worked well for a dinner party my guests liked it so much they took home all the left overs. Marinated the chicken for 2+ hours in garlic, ground cumin, ground coriander, ground cilantro, olive oil salt and pepper. After sautéing before baking I added olives marinated garlic. I also added a head of garlic cloves unpeeled to the mixture before baking.

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