Tasted really amazing and cooked it in a Dutch oven on the stove. I couldn't find any harissa, so I used Kochujang paste which is similar and easier to find. I also substituted lemon rinds for the preserved lemon. I used the leftover juice to make Moroccan stew which turned out amazing also.
Made this recipe exactly as is and loved it. As a tagine you can add anything you want, but I didn’t have the time. After making it, I felt it needed nothing else. Just delicious!
I made this on the stove top in a dutch oven. I make tagine quite often as my husband spent his childhood in Morocco and both of us found this very good. The fennel is unusual in tagine which is why the recipe intrigued me.
We served the (red) Harissa separately at the table and were careful with the Cayenne (we're Dutch). In stead of couscous we ate wholewheat pittabread with Humous. It was a great meal!
Recipe was fabulous as is!!!
Made this today and it was very good. I did marinade the chicken all day so it would be more flavorful.
Really delicious base for a recipe, although I feel like I did make a number of changes. 1) I cooked this in a Le Creuset (I don't own a tagine) - worked perfectly! 2) I used about half of the harissa recommended, and it was still plenty spicy for my wife and I. Had good heat but the flavor remained in tact. 3) I used Boneless Chicken Breast instead of the Bone in Thighs, chicken stayed really juicy and delicious. I'm sure it would work with the thights as well, but it was what we had in the house. 4) I added some dried apricots for a bit of sweetness to counterbalance the Heat. 5) I couldn't find a single store in my neighborhood that sold preserved lemons... so I just used fresh lemons. So in the end, maybe I ended up making an entirely different recipe... but the spice blend on the chicken and the timing all really came together for what my wife declared "one of the best dishes I have ever made her" Have already made it a second time!
Omg that was delicious. Don't like fennel so subbed celery, and had no cherry tomatoes so added sun dried tomatoes. After stewing the tomatoes with the rest of the ingredients for 45 minutes I threw them into the blender with the sauce. This is from now on one of my favorite recipes on this site.
I was surprised at how much I enjoyed the flavor of this dish. It really is very interesting. The recipe is a bit laborious. I ended up putting it in the oven (my tagine doesn't have a diffuser for the stove-top) at 200 C for about 40 minutes. I used chicken breasts instead of dark meat. Thank you for the recipe.
