Moroccan Tagine Cooking in Middle East & Africa: Cooking & Baking Posted March 27, 2005 For dinner I made "Chicken with Lemons and Olives Emshmel" from Paula Wolfert's Couscous and other Good Food From MoroccoIt was absolutely fabulous. I used PW's 30 day preserved lemons that I had made in January. By this time they have obtained an absolutely silken texture with a beautiful soft lemon flavour.Here is a picture:Paula - if you are reading this - a couple of questions if you don't mind - I served this with steamed couscous. Would you have served this with couscous or bread (or both )?Would you have browned the chicken skin to finish at the end? I liked the dish as is, but there has been some discussion as to browning dishes and I did not know if this pertained to only meat dishes or chicken as well.I used an electric coil stove with a diffuser. I was afraid to boil the sauce too hard to reduce it down to the 1 1/2 cups as I didn't want to crack my tagine. The sauce was fabulous and very flavourful even though it wasn't reduced down to exactly 1 1/2 cups. It was nice to have lots of extra sauce to pour over the couscous.I was tempted to leave out the cicken livers from the receipe as I thought they may make the sauce bitter, but was very glad I did not. they added considerable depth of flavour to the dish and did not end up tasting "strong".This is a "keeper" recipe. Actually very easy to make and not time consuming in actual working time.I know this is off topic, but here is a picture of the Orange and Radish Salad, from the same book that I served with the chicken. It was very, very pretty as well tasty and refreshing. How would you serve it - all mixed up in a plate/bowl or "arranged"