Weekend cooking – chicken tagine with preserved lemons (video)

Yesterday I posted an easy video for making preserved lemons at home. Today, it’s the tagine, made with the preserved lemons. As they say in the video, use chicken legs for this recipe. I always prefer the dark meat over white meat for taste, but I also find that white meat gets too dry in something like this.

Add a side of couscous and you’re set to go.

An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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15 Responses to “Weekend cooking – chicken tagine with preserved lemons (video)”

  1. Asterix says:

    Apricots (dried) work well in a chicken tagine, also, if you don’t have preserved lemons.

  2. Zorba says:

    If it still has the smell, it’s still good. You need to do some more cooking with it, M.F.!
    I love saffron.

  3. Monoceros Forth says:

    It’s the whole stamens I have and they still have that saffron smell (indescribable…”nutty” is the closest single adjective I can think of and it’s not very close at all). I don’t know why I’m so stingy with it. I have it, might as well use it, right? But it never seems the right occasion.

  4. karmanot says:

    Plus, regular Penzy’s clients always get a little freebe when ordering.

  5. karmanot says:

    Penzey’s—the Queen of Spices! Yes!

  6. Zorba says:

    Crumble a very tiny pinch and smell it. If you can’t smell it, it may not be good. Saffron threads are supposed to last a pretty long time, if you keep them in an airtight container, in a cool, dark place. I’ve never kept saffron threads more than about a year, max, myself. Powdered saffron doesn’t last all that long, and I would never buy it.

  7. Zorba says:

    You are lucky! I’m jealous. We do have a Penzey’s, but it’s a good hour and a half away, and I only go there if I’m going to be in the area, anyway, which is seldom. It’s easier for me to order online, rather than take a three hour+ round trip.

  8. Mike_in_the_Tundra says:

    I’m so lucky to have a Penzey’s about two miles away. I could spend hours there.

  9. Jim says:

    Tried looking for preserved lemons around town, but no dice! Will keep looking.

  10. Zorba says:

    Never buy it by the ounce. You’d have to take out a loan! Don’t even buy it by the quarter ounce. Buy a gram, or even a half gram. A half gram is about two teaspoons of whole spice. A tiny bit goes a long way, and you should be able to buy a half gram for about $10 or $15 at Penzey’s. (penzeys.com)

  11. Zorba says:

    I love Penzey’s!

  12. karmanot says:

    Check pout Penzey’s ( on line). They carry different kinds of Saffron. A little Saffron goes a long way—-my favorite is Saffron Muscles.

  13. Monoceros Forth says:

    I have a precious tiny store of saffron bought at a time when saffron was cheaper. It’s so many years old now. I hope it doesn’t go bad on storage.

    I can’t think of one thing that can give anywhere the same flavor. Safflower will impart about the same yellow-orange color (turmeric is a brighter yellow and not really the same) but has little flavor. The best answer I can give is to substitute some other different flavor that’s appropriate to the dish instead of trying to imitate the saffron taste.

  14. emjayay says:

    By 180 C degrees they of course mean 350 F degrees . Coriander here means the seeds of the cilantro plant, so coriander leaves are cilantro leaves. Sure wish there was a good substitute for saffron, since I don’t have any because it costs a million dollars an ounce.

  15. microdot says:

    I have many Moroccan friends and I really love this cuisine. We constantly preserve lemons here. Two nights ago, my wife made a veal,preserved lemon, artichoke heart and fresh green pea tagine that was incredible. This is French veal, which is free range, nothing to do with American veal. The little town I live outside of, traditionally has a veal calf market in the fall (on the fete de St. Cloud) that dates back to medieval times. I just got a great duck tagine recipe from my friend in Neac which I am dying to try out!….it uses preserved lemons and figues! I have a few fig trees!

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