Moroccan Chicken and Veggie Skillet

From: GSCook

On Aug 10, 2009

I wanted to love this... it got such great reviews from everyone else. But it was only okay and I won't be making it again. It smells divine while cooking but the chicken just didn't seem to pick up enough of the flavor. The chicken seemed dry to me too. Between the onion, chicken and garlic there seemed to be too much liquid for the chicken to brown up properly. Maybe I should have used a larger pan but everything seemed to fit in fine. I don't know what the explanation is. Nobody in my family really cared for this. I am thinking of just using the spices as a rub on some baked chicken so see what happens. BTW... I made the recipe as directed except that I put in one small green zucchini and one small yellow. I also omitted the raisins, not being a fan of them. But that's it. Apparently my family likes lots of zing because these flavors were just too subtle and watered down to make an impression. Sorry.

From: Chef #1042875

On Nov 25, 2008

From: Bergy

On Aug 30, 2002

Wonderful flavor and the aroma while it's cooking is mouth watering. Another good one Dorothy I used my spice mill and whirled all the spices to gether. Browned the chicken with the onion & garlic and let it cook until just about cooked covered then as the recipes said added the spices, broth, carrots, raisins but held off on the zuke. When I added the cornstartch I put in the zuke and added 1/2 cup frozen peas, Excellent meal in one

From: justcallmetoni

On Oct 16, 2005

After three days of confernce foods - too much cream sauce and not enough flavor - I was longing for a home cooked meal that could come together quickly. This is not your typical Morracan dish in that the sauce is not tomato based or prepared with chickpeas. Don't let that steer you away from this one. The spices and aroma are just wonderful, from cooking to sitting down and enjoying the final product. The market was out of chicken breasts, so I used boneless skinless chicken thighs, In addition to keep this WW Core, I used arrowroot to thicken and counted points for the raisins. I used 1/2 teaspoon of fennel - which for me was just the right amount. Next time I'm going to add a little extra zucchini. Just wonderful. Thanks Derf.