1. That sounds delicious and would be equally good with lamb or mutton. Someone Spanish showed me a trick for getting the skin off the roasted peppers by putting them inside a paper bag for 15 minutes. The steam from the hot pepper inside the bag loosens the skin and it’s easier to peel 😉

    • Wow, what a great trick! I’ll definitely try that next time. I actually like the burned part so I keep a lot of it on. OMG I can only imagine how good a lamb or mutton tagine would be. I did it with salmon back in December and it took a lot less time, but it didn’t have that same wonderful slow cooked flavor. Thanks as always.

    • Thanks, Francesca. The funny part about the pics is that I get jealous of them on days I don’t feel like cooking. I’m always thinking, “Why can’t that just be there for me on the stove?” So funny.

  2. Lovely pictures and text, Amanda. And thanks for the shout out. I am glad you tried this dish, it is one of our favorites. I don’t think I’d mind eating it several times a week. I love that it is so simple, and doesn’t call for any complicated ingredients or techniques, and yet it is so unique in flavor and texture.

    • Thanks, Debbie. There’s so much flavor. This dish made me realize the power of reducing a sauce. If you boil the sauce down after it’s ready it becomes more concentrated and it’s just delicious.

  3. There are those delicious preserved lemons that made recently. wondedrful combination of ingredients except for me I would use all thighs, since I am not a fan of the leg part. I am not familiar with the spice you used ras al hanout.

    • Thanks, Jovina. Yes, ras al hanout is actually a combination of so many different spices. It’s really unique. I did a post on it once. I use it on cauliflower or other veggies and it really changes the nature of a meal. I actually would prefer all thighs too. My husband likes the drumsticks. The flavors here easily put this in my top 5.

  4. What a lovely dish, I can smell it through the screen nearly! And more uses for your preserved lemons! Once my big jar is free from making olives, I’ll have to use it to preserve lemons 🙂

    • Thanks, Sofia! So funny. I do that too. I only have 2 big jars and while they’re occupied I have an excuse not to make the next cool thing that I have in mind. Totally worth it. I may just need to buy more jars….and a tart pan. The list just keeps growing!

      • I know what you mean. I want to make a tarte tatin. I’ve bought the mold for it. Now I need to by a dish big enough to pour it on top because I’ve realised I don’t have one! Amazingly enough too, I want to make granola but need to get a giant jar / tin to put it in! haha next month I’m sure I’ll think of something else I need. For goodness sake, there is a MEAT GRINDER in my kitchen (to make terrines)…

    • Thank you so much. I really appreciate it. I think next time I’ll add some dried fruits to it too. It seems like there are endless combinations.

  5. I adore this kind of flavour combination… preserved lemon, olives, fragrant spices… yum 🙂 I’m a big fan of tagines but like you, I don’t own the actual vessel that it’s supposed to cook in. As far as I can tell, being without one doesn’t really detract from the dish’s flavour. Perhaps just the presentation, as domed tagines are rather pretty (though in saying that, your photos are beautifully colourful… they completely sell this dish!). Thanks for sharing this wonderful, warming recipe. Love Darya’s inspiration and its great to see how you’ve made it your own! x

    • Thank you so much, Laura. I completely agree. I think the vessel is more for show. 🙂 I don’t think it detracts from the flavor, but I’ll have to go to Morocco to compare.

  6. I’ve recently made (and posted) a chicken tagine with preserved lemons and olives…. so I know what you mean when you’ve that this dish is among the top five. I think I could it once a week without getting bored. Your dish looks absolutely delicious, I’m going to add red bell peppers next time and ginger as you did! Thanks a lot!

  7. I will be watching for the oblong light and thinking of you as the night sky begins encroaching earlier and earlier as we approach winter solstice. And I’m so glad you wrote the bit about not owning a tagine. I don’t own one either and have no plans to get one. I do however, own a Dutch oven. I think this chicken and olive tagine with preserved lemons would be just about a perfect dish for me (minus the peppers but only because I’m allergic) . If you had a cookbook – I’d cook everything in it. (And yes – that Darya does know how to cook!)

    • That was seriously the nicest comment. I have a secret pipe dream to create a cookbook one day. Or finish the book I have half written (which my dad lives so much and still asks about). Chasing your dreams shouldn’t be as hard as it seems and yet. .. ambition is overrated though. The fun is in the journey. This dish is so good. 😉

    • I just watched haute cuisine last night and thought of you. It was so good! Thanks for the rec! The way she talked about food and no one cared was so familiar. Thank you! Xo

  8. Amanda, your Tajine looks so flavorful and awesome. Beautifully presented and very tasty. Tajine is my comfort food by excellence and I agree with you, Darya has a fantastic blog 🙂

  9. One of my all-time favourite dishes from the moment I had my first bite – yours looks absolutely beautiful and enticing. What a nice idea to add the peppers. I think tagine must be in the air… (mine is lamb & black garlic). N

    • OMG I think lamb is really what this dish was made for! And black garlic, a favorite. If this dish could get better, it would be in the ways you just named! I’m going to see if you posted it.

  10. Ahhh, yes, hubby is going to love Sunday dinner this weekend. 🙂 I don’t have any ras al hanout spice on hand, but it looks similar to an Ottolenghi spice mixture so I might just add more spices to that and use it. This is perfect comfort food for a chilly evening, which is happening around here quite a bit. Hope your week is going well, Amanda!

  11. Well, this looks and sounds delicious. If things are as miserable in NY as they are at the moment in Boston, I can’t think of a better early Saturday night dinner, especially with a great IPA. Ken

  12. This looks like a perfect dinner for this time of year. Nothing more charming and cozy than the thought of your chicken tagine in the Le Creuset simmering on the stove. I love your description of the changing of the season. I see exactly what you are describing, however could never in my wildest imagination craft the words to tell it. Always love what you cook Amanda!

    • Thank you so much. Your comments are always so thoughtful. It’s nice to hear from you. I hope you’ve been cooking up a storm and enjoying the seasonal cider doughnuts! Xo

  13. A couple of weeks ago, while waiting for a friend to buy her selections, I stood in front of a tagine display, wondering if I should buy one. Had I seen your recipe, Amanda, there wouldn’t have been any question. This really does sound good, perfect for our Fall weather. Thanks for sharing.

    • Thanks so much. I want a tagine but I have no space in my kitchen. This dish tastes perfect in a Dutch oven too. Im like you though, I really want every dish or pan I see, especially the beautiful foreign ones, but alas, I rarely allow myself the luxury. I’m almost the same with books.

  14. Amanda… I truly enjoyed reading this post. You have such a way with words, that truly describes the actual meaning of not only the love of food, but the love of preparation, and the love of gathering together to feast. It is something that we all take for granted…when in reality..we should always be thankful, and take the time to appreciate what we have at that very moment. I love this dish that you have shared, and I love this post. Just beautiful.

  15. Great recipe, I have to post it soon just more or less same procedure. Just because of how it looks I can imagine how it taste. I have the Tagine that one friend brought me from Morocco, but after seen your recipe I see that Dutch oven works absolutely amazing. Amazing dish….

    • Thanks for your comment Edu. You should try it both ways! That Tagine actually works really well with sweet meatballs. Moroccan food is just so good!

    • That’s like the best compliment I’ve gotten in a while. I really appreciate it. Plus, I love your blog so much, so it’s that much cooler coming from you :O)

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