JulieP757 Posted September 27, 2015 Share Posted September 27, 2015 I made this tonight and it was fabulous. Based on reviewer comments, I used a little more spice (about 3 Tbsp) and didn't blanch the cauliflower. I added a cubed butternut squash as well. Looked everywhere for preserved lemons and I found some in the International market, but they had added sulfites, so I passed. I used the zest of a lemon and the juice of half a lemon and it was wonderful. http://cooking.nytimes.com/recipes/1016987-daniel-bouluds-chicken-tagine Link to comment Share on other sites More sharing options...
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