Theres so much else going on. Really made it tasty, though. Although I put the lemons in the cooking phase (whoops), it turned out great. But the basic concept really didnt change and the outcome was great. Thank you for sharing these with us. It seems that after 5 years of attempts, Ive definitely acquired the preserved lemon taste. This Moroccan-inspired chicken dish is made with traditional Moroccan spices, chicken and couscous. I did notice the difference when we were in Paris the couscous was lighter than any Id had before. So TOTALLY making this (or a variation on it) for dinner TONIGHT! Hi Adris, I think you can add some diced potatoes without any other modifications. It is a rich flavourful stew. My name is Yasmina and Im the daughter of the owner of the restaurant you based your recipe on: Chez Omar. Thanks. PLEASE make your own preserved lemons rather than spending $10 on a tiny jar. I have made my own preserved lemons before, and it really is easy, but I have another idea: try finding Pereg brand Spicy Pickled Lemon or Baladi Lemon. This is a kind of preserved lemon chutney. David Lebovitz has a recipe for Morrocan Preserved Lemons on his site. Do you have any suggestions for something that I can use instead here, and not completely lose the character of the dish? Hi Kathy, So glad you liked it! ive just made this and ate a huge portion right away. After procrastinating making this for months, I made this AND the preserved lemons. Its a company-worthy dish yet easy enough to throw together on a not-too-busy weeknight. On the off chance that you, or any other readers werent aware hope that helps make the lemons a bit more palateable! Alex had the chicken, I had the vegetables, but I hear we really missed out on the Royal, which is a big mess of meat. one last comment this is even better the next day! Jen, Ive made this several times because we absolutely love it! I cannot abide olives. Thanks so much Jenn for the great recipe! As expected recipe is a keeper. I followed the full recipe, not adding or taking out, perfect recipe, very easy to follow, not time consuming, we love spices and cilantro in chicken/meats dishes. I like lemon. Next time Id use ras al hanout, I think. I love this dish I make it often actually my Morrocon neighbor taught me. Trying to carry one of those pots across Europe in a backpack would be treacherous. The Untold Truth Of Smitten Kitchen - Mashed.com This is one on my best dishes, it always impresses my family as well as guests. I find that this technique adds a remarkable different flavor and texture to the broth/gracythat is unmistakably North African. I never would have thought it would be that way :-). A couple nights ago I made a very similar stew (Morrocan Vegetarian Chili from the Williams Sonoma website). We went back for seconds and cant wait for leftovers! Sandwich 20. Talent (which you have in spades) is clearly what its all about. It looks gorgeous from the pictures; just wondering how integral the tomatoes are. this certainly looks yummy! Serve with couscous. This recipe is a keeper! I will defiantly try it soon. This post may contain affiliate links. If anyone has ideas of different ingredients to add let me know! Thank you for the recipe and for your lovely blog. squash and chickpea moroccan stew - smitten kitchen Love it! http://www.antoniotahhan.com/2008/08/13/dont-make-lemonade/.