Exotic and Sweet Moroccan Chicken with Spicy Rice

From: forthefunofit

On Mar 1, 2008

Followed the recipe exactly, except for adding 2 cloves of minced garlic. It was good. Very easy to make. Thank you!

From: littleturtle

On Sep 26, 2006

Good & very easy. Used a mix of wheat flour & brown rice flour to bread the chicken. I scaled this back to 6 servings, but used a full tsp each cinnamon, sugar, & ginger + 1/2 tsp salt, 1/4 tsp pepper & 1/4 tsp cloves. It smelled fabulous cooking, but had a bit less flavor than I expected for the amount of sugar & spices I put in (definately wasn't too sweet & we don't do sweet much in this house). I used Orange Infused Basmati Rice for the rice which turned out perfectly & went very nicely with the other flavors in this dish. I used 1/2 instead of 3/4 of the onion and would cut it back a little further next time, and I did cut back to 1/2 lb mushrooms as so many people were saying that there was too much, but I thought it could have used more & DS even went back and threw some of the extra uncooked mushrooms on top of hers, so we'll definately use the full amount next time. The only thing that could have made this better would have been some kind of a sauce as it's a little dry as is. I think a satay sauce, either a sweet soy or a mildly spicy peanut sauce. Thanks for sharing. Update: Noticed when I was posting the review for the rice that there's an orange sauce seasoned with cinnamon & cumin that looks like it would go great with this recipe.

From: Bergy

On Aug 14, 2002

Very nice combination of spices with both the rice and the chicken. Enjoyed by all but wanting a little something more. Next time I will add 1/4 tsp cloves to the chicken, cut the mushrooms to 1/2 lb in the rice and add a 1/2 cup bean sprouts and just one more chili pepper.. Thankyou for an excellent recipe

From: HeatherFeather

On Aug 19, 2002

I thought this recipe was very good. I very much enjoyed the taste of the chicken, which was very nicely seasoned and came out quite moist and tender. The rice was very, very good - and was a nice compliment to the chicken. The instructions were very clear and easy to follow. I only wished there was some sauce to go with this dish, and that it looked a bit more colorful (everything looked beige). Next time, I will serve this with a honey mustard chili sauce drizzled over the chicken, with extra for dipping. The only thing I did differently this time was to use fewer mushrooms and I accidentally used a whole chili pepper, not just a tsp (which I would do again, as I like things hot).