Make Ahead
Chicken Tagine with Fennel, Preserved Lemons, and Green Olives
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9 Reviews
murrboysmom
June 6, 2023
The chicken is melt in your mouth tender. It needs salt and acid. I was underwhelmed.
Lucy
February 27, 2022
This is so densely flavored and delicious that I am removing all the other chicken tagine dishes from my library. This is the one!
sarah P.
February 13, 2014
am looking at these preserved lemons and wondering if I should cut the whole lemon up and add? Also, it's so soft, I can't quite see how to remove the zest (peel) not to mention the white pith.
pvanhagenlcsw
February 13, 2013
Wonderful dish with a range of flavors. I added some greens, the leftover couscous and made a soup with all the lively leftover sauce for yet another meal.
MrsBeeton
December 5, 2011
Our new family favorite. Now simply known in our household as "the best chicken stew ever." Thanks for an amazing recipe!
Mollyh
October 2, 2011
What a remarkable dish. I used boneless, skinless chicken thighs and it was delicious. My husband, who doesn't eat olives, still devoured it. I look forward to making this again!
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