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| Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe courtesy Bobby Flay Show: Boy Meets Grill Episode: Moroccan Overall User Rating:  |
Looked and Sounded good
12/29/2007 at 07:37pm
User: Terence from Minneapolis, MN User Rating:
It looked really good when I watched Bobby make this recipe on TV, but if you follow the recipe...well it lacks. It was dry and not all that flavorful. There wasn't enough sauce for the couscous to soak up. I might suggest to use rice pilaf instead of couscous. The apricots was a great ingredient.
easy recipe
12/20/2007 at 06:11pm
User: Anonymous User Rating:
delicious. I use skinless boneless chicken thighs. For the harissa sauce i use fat free yougurt. less fat
Excellent!
10/16/2006 at 06:37pm
User: Anonymous User Rating:
This is so delicious! I can't wait to cook it again when I have company! Very easy to make yet the flavor is amazing!
to die for
09/30/2007 at 05:53pm
User: sharon from morris, CT User Rating:
Bobby yet again a full flavored over the top dish!!! thank you for your efforts, even though I get the rave reviews from friends and family, you always get full credit! well done.
Old world chicken is new to us
09/25/2006 at 06:29pm
User: Robert from Costa Mesa, CA User Rating:
This great recipe gives new life to my arsenal of chicken dishes, and it is fun to cook and serve to a small group. The tast is "unusual but somehow familiar" as one of my guests put it. I bought a Tagine for this recipe but plan to use the device often.
Lovely, fun meal!
09/24/2006 at 02:36pm
User: Debbie from Los Angeles, CA User Rating:
We love to have themed dinners - and so far this was the best one yet. I received rave reviews - and felt like I didn't deserve it because the meal was so simple to prepare. Of course I didn't have a tangine on hand - but it didn't matter.
Fabulous Comfort Food
08/28/2007 at 05:48pm
User: REBECCA from Baton Rouge, LA User Rating:
I wasn't sure about this dish but now that I have tried it, I will definitely be making it again. I kept thinking how great this would be on a cold winter night. Don't need a tagine and very easy to put together. I had to order the ras al hanut and it was worth it!
Big on flavor & fun to do
08/05/2007 at 11:07pm
User: Norma from Corona, CA User Rating:
I LOVED this dish! It was so flavorful and fragrant, plus the chicken was very moist. Along with the carrots, couscous & pita bread, I felt like I was at my favorite Moroccan restaurant.
its THAT good
04/26/2008 at 02:34am
User: Dama from san bruno, CA User Rating:
this was delicious! if you're using a real tagine (the vessel), don't feel the need to brown your chicken, as it wont really brown (you shouldnt get the tagine smoking hot) and it will stick, and moroccan cooks dont brown the chicken before anyway. make sure you soak your tagine for at least an hour before using, too :) all in all, VERY tasty and a good use for the ras el hanout I brought home from Fes.
Super easy!!
03/12/2008 at 11:20am
User: Stephanie from Flower Mound, TX User Rating:
I was a little nervous on this one because Bobby tends to have a billion things going on but it was VERY easy. We didn't have the special spice blend but I looked around online and found a recipe, I had everything but the Mace, so I made my own. My husband loved it. I took leftovers to work for lunch the next day and people were begging for a taste. YUMMY!! One note -- I used bone in- skin on chicken breasts and it was awesome - I can see why people might think it was dry but we didn't think so at all. ALso - next time, I would increase the spices a bit.
Very flavorful!
02/27/2008 at 10:51pm
User: Tarlan from Manhattan Beach, CA User Rating:
This was a super-easy recipe and great for a quick weeknight meal. I actually found a recipe for ras-al-hanout online and made my own mixture. I doubled the amount of ras al hanout because we like very bold flavors. It was perfect. Served it over couscous. Will definitely make this again.
Easy
02/17/2007 at 05:37pm
User: JOANNE from Shirley, NY User Rating:
This is listed as 'medium' difficulty...not so. What's so hard about opening a can of chick peas, diced tomatoes, etc.? Once everything is set into the tagine, it's ready to go. I cut up the apricots smaller as we're not one for dried fruit in savory dishes. I liked the fact that this recipe used the oven, altho' a stovetop flame would work too..it heated up the house making this true comfort cooking. I made my own spice mixture using Moroccan flavors (cumin, coriander, sweet and hot paprika, etc) to substitute for the one Bobby mentioned...couldn't find it. I also sliced a lemon and put that on top of chicken b/4 cooking. (Used a whole cut up chicken instead of just thighs). I have a tagine and it makes the presentation as interesting as it is tasty. Any meat or seafood can be cooked this way.