Comments on: Recipe: Chicken and Lemon Peel Olive Tagine and Yellow for Bri – Lemon Peels http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels Use the ingredients you have on hand to make delicious dishes. Fri, 10 Feb 2012 02:24:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: The Leftover Queen http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-107337 The Leftover Queen Thu, 23 Apr 2009 19:32:05 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-107337 Thank you so much for such a lovely comment, Anne. I am so glad that you and your husband enjoyed it! :) Thank you so much for such a lovely comment, Anne. I am so glad that you and your husband enjoyed it! :)

]]> By: Anne http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-107336 Anne Thu, 23 Apr 2009 18:15:53 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-107336 Hi! I just happened across your site, hello to a fellow Daring Baker! I saw this recipe a few days ago and tried it last night, and even though this is an older post for you, I felt compelled to say that it was AWESOME. I had chicken thighs and no saffron and used green olives and grated lemon peel, but followed the rest of your advice/instructions to a T... served with plain couscous. It was the first moroccan food I have had and both my husband and I thought it was the best chicken dish we've had in ages. Thanks so much for our new favorite recipe! If anyone hasn't tried this, TRY IT ASAP!! It's so delish. Looking forward to checking out the rest of your blog! -Anne Hi! I just happened across your site, hello to a fellow Daring Baker! I saw this recipe a few days ago and tried it last night, and even though this is an older post for you, I felt compelled to say that it was AWESOME. I had chicken thighs and no saffron and used green olives and grated lemon peel, but followed the rest of your advice/instructions to a T… served with plain couscous. It was the first moroccan food I have had and both my husband and I thought it was the best chicken dish we’ve had in ages. Thanks so much for our new favorite recipe! If anyone hasn’t tried this, TRY IT ASAP!! It’s so delish. Looking forward to checking out the rest of your blog! -Anne

]]> By: The Left Over Queen » Blog Archive » Baking For Breast Cancer Awareness: Apple-Chard Quiche http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-89742 The Left Over Queen » Blog Archive » Baking For Breast Cancer Awareness: Apple-Chard Quiche Thu, 09 Oct 2008 14:47:50 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-89742 [...] through the food blogosphere, I heard about Bri, from Figs with Bri , during last June’s Click Event. Bri is been battling this terrible disease for the second time. My heart and prayers go out to her [...] [...] through the food blogosphere, I heard about Bri, from Figs with Bri , during last June’s Click Event. Bri is been battling this terrible disease for the second time. My heart and prayers go out to her [...]

]]> By: The Leftover Queen http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-60693 The Leftover Queen Mon, 23 Jun 2008 14:40:15 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-60693 Hi Vani! Yes, Indian food certainly uses a lot of spices which is one of the reasons I enjoy it so much. It is true that Moroccan food is similar in that regard. Both delicious cuisines! Hi Toontz! Sure I would say sub in parsley for the cilantro. WOW! I can't believe how small this world is some times! Was she born at Cooley Dickinson? But if you ever get back there, try Amanouz. Once you start, Tracy, you will be addicted! Nikki! You are so funny! I didn't know your husband was from Africa. I hope he has taught you some of his native dishes. What part of Africa is he from? I was just talking to my hubz about how many great and diverse dishes come from Africa. Such a great continent of cuisines to be explored! I have never made preserved lemons, because I don't really like them.... Hey Peter! Those olives were so delicious! Great substitution for preserved lemons. Hey Judy! I would start with a Tagine - as you can see it is fairly easy to make and the flavors are amazing! I would so love to play in the kitchen with you! Yeah, it is great to have such good friends! Tony is quite the cook! Hey Ivy! I would say just use regular green olives and put some lemon peels in with the dish as it is cooking. If you wanted to be really fancy, you could probably soak some lemon peels in vinegar for a few days beforehand. I think it is beautiful what you are doing for Bri and I am so happy that so many are reaching out! She deserves the best chance she can get! Thanks Jen! I beg to differ, I loved your dish for Bri! I know, we are really lucky about the Olive Lady. She is pretty new, but such a welcomed addition! You know it Peter! I was THRILLED to receive this awesome gift! And I could agree more with your statements about the ingredients and Bri's plight! We are all pulling for her! Thanks so much Meeta! I know, Tagines are just magic! Thanks so much Holler! I know, it is so beautiful and I feel so lucky to have it. Thanks so much Courtney! I love serving in a Tagine - they are so beautiful and really add an artistic flair to the meal! Hi Nina! I love my cast iron skillet SO much! There is really no point to any of my other pans now. I just need a smaller one and I will be SET. I also wouldn't mind a cast iron roaster with a lid.... Yeah, Marie, it is amazing and wonderful! :) Hey Heather! Thanks! I am thinking of getting one for cooking in as well. I would love to see if it makes it better than my cast iron skillet. Thanks Cookinpanda! I love it too! Thanks so much Kittie! It is a great cause and I am honored to participate. Nuria! You need to go so I can live vicariously through you! :) It is only certain tagines that cannot be used for cooking and after I read that, I really didn't want to take a chance with this, since it is such a special gift. Hey David! Yeah, I am sure lemon peel works just as well! Your kids have GREAT taste! :) Thanks so much Farida! I agree. LOL Mom! Thanks! Well I have it all lined up. Next time you come to visit we are so doing Ethiopian night! :) Just have to find a corresponding movie. It was fantastic, Laurie! I just love the smell. Sorry Dharm! LOL! This is kind of similar to a curry in that there are all those lovely spices. I just love turmeric! A common ingredient in both types of dishes. I think you would love this. Can't wait to see what you think of it Cakelaw! Hi Peter! I also love Moroccan music. Thanks for the suggestion - I will have to check out the Night Spirit Masters. I always love having mood music when I am cooking. Thanks again Tony and Jonathan! :) I am so glad you decided to comment here! Much love to you both! Hi Michelle! Thanks! Great to see you! Hi TW - yeah, I think there are definitely ways to cut some corners without affecting the taste. There are lots of great combinations that would work! Hi african vanielje! I agree, the dish really paid homage to the beautiful serving vessel. I am surprised by the food blogging community everyday - I am so happy to be a part of this little corner of cyberspace! Hi Jeff! Yeah, I bet they are good to have around for different things. I am going to have to try them again and see if I like them now... Hi Vani! Yes, Indian food certainly uses a lot of spices which is one of the reasons I enjoy it so much. It is true that Moroccan food is similar in that regard. Both delicious cuisines!

Hi Toontz! Sure I would say sub in parsley for the cilantro. WOW! I can’t believe how small this world is some times! Was she born at Cooley Dickinson? But if you ever get back there, try Amanouz.

Once you start, Tracy, you will be addicted!

Nikki! You are so funny! I didn’t know your husband was from Africa. I hope he has taught you some of his native dishes. What part of Africa is he from? I was just talking to my hubz about how many great and diverse dishes come from Africa. Such a great continent of cuisines to be explored! I have never made preserved lemons, because I don’t really like them….

Hey Peter! Those olives were so delicious! Great substitution for preserved lemons.

Hey Judy! I would start with a Tagine – as you can see it is fairly easy to make and the flavors are amazing! I would so love to play in the kitchen with you! Yeah, it is great to have such good friends! Tony is quite the cook!

Hey Ivy! I would say just use regular green olives and put some lemon peels in with the dish as it is cooking. If you wanted to be really fancy, you could probably soak some lemon peels in vinegar for a few days beforehand. I think it is beautiful what you are doing for Bri and I am so happy that so many are reaching out! She deserves the best chance she can get!

Thanks Jen! I beg to differ, I loved your dish for Bri! I know, we are really lucky about the Olive Lady. She is pretty new, but such a welcomed addition!

You know it Peter! I was THRILLED to receive this awesome gift! And I could agree more with your statements about the ingredients and Bri’s plight! We are all pulling for her!

Thanks so much Meeta! I know, Tagines are just magic!

Thanks so much Holler! I know, it is so beautiful and I feel so lucky to have it.

Thanks so much Courtney! I love serving in a Tagine – they are so beautiful and really add an artistic flair to the meal!

Hi Nina! I love my cast iron skillet SO much! There is really no point to any of my other pans now. I just need a smaller one and I will be SET. I also wouldn’t mind a cast iron roaster with a lid….

Yeah, Marie, it is amazing and wonderful! :)

Hey Heather! Thanks! I am thinking of getting one for cooking in as well. I would love to see if it makes it better than my cast iron skillet.

Thanks Cookinpanda! I love it too!

Thanks so much Kittie! It is a great cause and I am honored to participate.

Nuria! You need to go so I can live vicariously through you! :) It is only certain tagines that cannot be used for cooking and after I read that, I really didn’t want to take a chance with this, since it is such a special gift.

Hey David! Yeah, I am sure lemon peel works just as well! Your kids have GREAT taste! :)

Thanks so much Farida! I agree.

LOL Mom! Thanks! Well I have it all lined up. Next time you come to visit we are so doing Ethiopian night! :) Just have to find a corresponding movie.

It was fantastic, Laurie! I just love the smell.

Sorry Dharm! LOL! This is kind of similar to a curry in that there are all those lovely spices. I just love turmeric! A common ingredient in both types of dishes. I think you would love this.

Can’t wait to see what you think of it Cakelaw!

Hi Peter! I also love Moroccan music. Thanks for the suggestion – I will have to check out the Night Spirit Masters. I always love having mood music when I am cooking.

Thanks again Tony and Jonathan! :) I am so glad you decided to comment here! Much love to you both!

Hi Michelle! Thanks! Great to see you!

Hi TW – yeah, I think there are definitely ways to cut some corners without affecting the taste. There are lots of great combinations that would work!

Hi african vanielje! I agree, the dish really paid homage to the beautiful serving vessel. I am surprised by the food blogging community everyday – I am so happy to be a part of this little corner of cyberspace!

Hi Jeff! Yeah, I bet they are good to have around for different things. I am going to have to try them again and see if I like them now…

]]> By: Jeff http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-60501 Jeff Mon, 23 Jun 2008 01:48:03 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-60501 I love having preserved lemons around the house to kick up dishes I love having preserved lemons around the house to kick up dishes

]]> By: african vanielje http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-60352 african vanielje Sun, 22 Jun 2008 17:04:59 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-60352 A beautiful gift from your friends, and a mouthwatering dish to go into it. And you have picked a great blogging event as well. It is amazing to know that we who don't know each other can do so much for strangers on the other side of the world, by doing so little, but doing it together. A beautiful gift from your friends, and a mouthwatering dish to go into it. And you have picked a great blogging event as well. It is amazing to know that we who don’t know each other can do so much for strangers on the other side of the world, by doing so little, but doing it together.

]]> By: T.W. Barritt at Culinary Types http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-60325 T.W. Barritt at Culinary Types Sun, 22 Jun 2008 13:36:36 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-60325 Looks beautiful! I've played around a bit with tagine this year, and I've always wanted to make chicken with preserved lemons, but can't find them without getting into a time consuming search. I'm going to bookmark this recipe - it looks like a great alternative! Looks beautiful! I’ve played around a bit with tagine this year, and I’ve always wanted to make chicken with preserved lemons, but can’t find them without getting into a time consuming search. I’m going to bookmark this recipe – it looks like a great alternative!

]]> By: bleeding espresso http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-60256 bleeding espresso Sun, 22 Jun 2008 09:05:48 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-60256 Great cause and great recipe Jenn :) Great cause and great recipe Jenn :)

]]> By: Tony & Jonathan http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-59952 Tony & Jonathan Sat, 21 Jun 2008 14:10:12 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-59952 Hi Jenn, We love the pictures and are so pleased that our small gift means so much to you. Keep up the good work. All our love. T & J Hi Jenn,

We love the pictures and are so pleased that our small gift means so much to you. Keep up the good work. All our love. T & J

]]> By: Peter http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-59770 Peter Sat, 21 Jun 2008 02:09:38 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-59770 Moroccan food and music are near the very top in both categories for me. I was there for a couple of weeks in 18 years ago, and the effects of the trip are still strong. Try playing "Night Spirit Masters" next time you cook this. Moroccan food and music are near the very top in both categories for me. I was there for a couple of weeks in 18 years ago, and the effects of the trip are still strong. Try playing “Night Spirit Masters” next time you cook this.

]]> By: Cakelaw http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-59748 Cakelaw Fri, 20 Jun 2008 23:58:33 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-59748 This dish sounds just wonderful!!!!! I would love to make this myself, so it's bookmarked. This dish sounds just wonderful!!!!! I would love to make this myself, so it’s bookmarked.

]]> By: Dharm http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/comment-page-1#comment-59536 Dharm Fri, 20 Jun 2008 11:36:54 +0000 http://www.leftoverqueen.com/2008/06/18/recipe-chicken-and-lemon-peel-olive-tagine-and-yellow-for-bri-lemon-peels/#comment-59536 Damnit! i'm hungry and I shouldnt be looking at food blogs - least of all yours!!! That looks simply amazing and I wish I had some now. I remember you love curries - but how needs curry when you have that??!!! OK, OK, maybe its not the same but still - that is superb! Damnit! i’m hungry and I shouldnt be looking at food blogs – least of all yours!!! That looks simply amazing and I wish I had some now. I remember you love curries – but how needs curry when you have that??!!! OK, OK, maybe its not the same but still – that is superb!

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