From EatingWell: November/December 1996
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
This is an excellent recipe for company when you want to present something interesting, but not too exotic or extremely spicy. Nice flavors. I did add some chipotle pepper powder because I thought it would blend nicely, which it did. I also waited to add the sweet potato until the chicken had cooked for 15 minutes or so, since the first time I made this the sweet potato disintegrated because it was done before everything else.
Louise
Yum! Used butternut squash instead of potato which added more character and sliced chicken breast instead of thighs. What a great taste - the leftovers just got better and better!
I made this dish for my fire crew thinking it might be different and boy was I right. I felt that this dish contained too much saffron, it probably could have been cut in half. It overpowered the rest of the dish. I did sprinkle a little bit of cilantro over the top and that helped mellow the taste. It is very authentic that's for sure.
I absolutely loved this recipe! The Harissa sauce makes a big difference in the flavor. I made this for my folks, who don't like their food too spicy...so I added just a little bit of Harissa to the main tagine for flavor (about a teaspoon or so). Then I served the Harissa on the side, so my husband and I (who like spicy food) could get a richer, spicier effect.
Loved this! I used butternut squash instead of sweet potatoes so they held together a bit better. It was unusually sweet and unique! Also served it over couscous.
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