Moroccan Chicken

From: Trinkets

On Nov 8, 2009

HH, This recipe is missing something. I sauteed my chicken in canola oil, after seasoning with salt and pepper. Then I completed steps 4-7 and was not satisfied with the flavors, it was a nice start but was calling out for a sweet agent so I added some apricot preserves and caramelized onions with a little heat from some pepper flakes. Then it really tasted finished and was very tasty served over steamed rice.

From: Squirrelette

On Aug 4, 2009

I followed another reviewer's suggestion to double all the spices except turmeric and it was great! I used a can of diced tomatoes because I didn't have enough fresh ones, and probably cooked it less than 15 minutes once everything was back in the pot and it still tasted and smelled fantastic piled over tri-color couscous.

From: chesire cat

On Dec 30, 2007

I loved this. I made it with leftover turkey from Christmas. I added more garlic, just because I love garlic. Also to make it a "one pot meal" I added 2 cups more chicken broth and 2/3 cup brown rice and let it cook until the rice was done. I also left out the chick peas because I didn't have any. This was sooo good!

From: VenomousKate

On Nov 8, 2007

Outstanding! My husband and I agree that this was, by far, the best meal we've had in ages. I did double all of the spices except turmeric and used 2 fresh tomatoes, chopped, in place of the canned stuff. Also, I stirred in 3 cups of cooked couscous (figured it was going to get mixed in, anyway). This is now in our regular rotation. Thank you so much!