Chicken Tagine with Olives and Citron Confit

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Total Reviews: 4

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  • on August 27, 2013

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    Outstanding. Due to a picky audience I used skinless chicken breasts seasoned with a combination of sea salt, paprika flakes, garlic and basil and then browned them for about 4-minutes per side, in 2 tbsp of olive oil and 1 tbsp of butter. I then followed the recipe explicitly in my tagine. Save using fresh italian parsley leaves vs. fresh coriander leaves that I couldn't find. Would recommend using only 1-glass (8 oz of water. Served with the southern comfort food of brown rice, which turned out to be a great accompaniment. Got rave reviews.

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  • on June 12, 2013

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    I skinned the chicken thighs and browned lightly with the drumsticks but I did everything else according to the recipe. It is beyond delicious!

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  • on March 14, 2013

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    If you prepare the dish as written you end up with a five star dish.

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  • on August 07, 2012

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    It may be traditional to just combine and go, but I prefer to brown the chicken (especially the skin before braising. "A couple of glasses of water" really means enough to come about 1/3 of way up the side of the chicken. Don't worry, the onions give up a lot of water. I used too much water to start and ended up having to reduce the resulting soup. The spices were tasty but I found myself looking for some heat - cayenne, red pepper flakes, or something milder and more exotic like urfa or aleppo peppers.

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