Chicken with Preserved Lemon and Olives; it won’t be me… — 19 Comments

  1. I didn’t pay close attention to the contest, but I wish I had known that you were in it because I would have definitely voted for you!
    What a sublime looking dish. And a very sexy tagine! 🙂
    I imagine that the kitchen smelled like heaven! Thanks for sharing.

  2. You really should have made the cut. I like your sarcastic voice. I have tried to join Foodbuzz, but they keep rejecting me for some reason. Wonder what I am doing wrong. The tagine is beautiful and the chicken dish sound delicious.

  3. Well, you are a winner in my book! I didn’t even bother trying to enter. This recipe sounded utterly fantastic up to the chicken liver part. Think I can just skip that??

  4. Love the tagine, the pot, I mean. Is this the Food Blog Star you’re talking about – you’ll always be a star, though I haven’t come around in ages!

  5. You were robbed… body of work should have been considered as well. I was surprised the number of people I heard from that had never seen my blog before and had no idea what it was about.
    Ah well, I’ll be in trouble soon if that is what it will take. Far as I am concerned, you are among the tops.

  6. Chez Loulou, the smells were truly marvelous…. hard to describe, tho LOL
    Penny, one nevers knows about these things – and thanks.
    Pam, thank you – and yes, you can skip the liver ;-))
    Thanks, Sra, I love my new tagine – the pot!
    Ina, thanks – on all counts!
    Magic, thank you – I decided to share unofficially LOL
    Gilli, well, they did say to use my own voice….
    Year on the Grill, Thanks for the kind words – and congratulations! I’ll share the glory through you ;-))

  7. Kate, I voted for you, and even though you didn’t win, I’ll still read you, and not them, so that makes me a winner in my book.
    Enjoy your well deserved vacation in the land of sky-blue waters. 🙂

  8. You were robbed. They wouldn’t let me vote. (Surely my vote would have tipped the scales in your favour.)
    We love roast chicken with preserved lemon and olives!! But we usually use the dried black Morrocan-style olives. (Hmmm, must try this with green olives now.) We have also never tried the chicken liver thing. That sounds amazing. Good idea to chop rather than mash. Mashed chicken liver sounds just a bit too weird (unless, of course, it’s for pate).
    I am horribly jealous that you have a tagine. So jealous that I might do something uncharacteristic. If you go into your kitchen one day and can’t find it anywheree, you’ll know that it was me that took it. But of course, because it’s yours, I’ll be happy to let you use it any time.

  9. Ah, Katie, I like the sarcastic snarky stuff.
    And I love that you bought a tagine, too! Unfortunately, I have only used mine once.
    And – sigh – I agree with LouLou. That is one sexy tagine.
    And a wonderful recipe.

  10. I voted for you, too bad, your voice is unique, glad you stuck with it. And welcome to the world of Moroccan cooking, it’s amazing! I have yet to get a tajine (so jealous! my potter sister keeps saying she’ll make me one, so I’m waiting patiently!) But moroccan cooking is so incredible (make your own preserved lemon, it’s so inspiring!)

  11. Looks like a delicious dish and I applaud your decision to post it. That’s been my plan from the beginning. I’m going to continue with the challenge whether I’m officially in or out.

  12. As a devoted follower, I enjoy listening to your voice in all its moods. Making preserved lemons has been on my list of to-do things for a while. The chicken looks delicious!

  13. I did vote for you but I guess I wasn’t enough to put you over the top. Your voice is one of my favorites in all of Foodblogdom and I’m glad you decided to remain true to yourself.
    And, hey, I have that book! I bought mine in Portland this summer. I also have a tagine but, like Mimi, I’ve only used it once. Maybe recipes from your kitchen will inspire me to greater tagine heights.

  14. I am drooling. It sounds so wonderful and I definitely have to hunt for the book. As for the chicken livers, I’ll have to seriously mash them or at least pick them out of my Honey’s portion before serving. If he can’t see it, it’s not there…. ;-D I do the same with eggplant, little does he know.

  15. brassfrog – well, you’re a wunner in mine ;-)) Thanks….
    Elizabeth, thanks for the warning – I’ll hide it. These were not the common green olive… I forget the kind, but they were kind of pointy and had the pits… Lut…something
    Mimi, there are so many wonderful recipes in that book – I have great hopes for me and my tagine….
    Kirsten, I’m going to try making the lemons when I get home…. I really like the flavor!
    Joan, well done and good for your… I did this one… we’ll see after that ;=))
    Simona, it was good – and thank you for the kind words….
    Christine, and this recipe didn’t even use my new tagine! You’ll love the book. and thanks for the vote!
    Ruth, what they don’t know won’t hurt – and is good for them, right?