13 Reviews of Moroccan Chicken

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!

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: Cookworm

On Apr 10, 2008

Wow, this is a fabulous dish. Not only full of spicy goodness, but the color and presentation are beyond gorgeous. If I could I would give it more than five stars. I did have to sub in canned stewed tomatoes because it was all I had on hand, but it tasted heavenly to me. We are definitely going to be having this recipe repeatedly.

From: Leggy Peggy

On Jun 10, 2007

It's a pleasure to give this its first review. A delicious blend of flavours and it wasn't too hot for he-who-can't-stand-too-much-spice. It turned out much soupier than I expected, so be sure to serve with rice or something else to soak up the broth. Made and enjoyed for Zaar World Tour.

From: Geema

On Jun 10, 2007

We enjoyed this Moroccan dish, served with basic, chicken couscous. For our taste, the spices were more subtle than bold, and wished I had doubled them. The best part was the ginger, which gives a surprising bite to the otherwise mild flavor. The recipe instructions were clear and the end results perfectly cooked.

From: Marina K

On Nov 15, 2009

We enjoyed this healthy, flavourful recipe. I substituted 1 tsp powdered ginger for fresh, and 1 cup crushed tomatoes instead of fresh (just what I had on hand). I garnished it with almonds and served it over rice. This will definitely be made again.

From: pattikay in L.A.

On Jun 11, 2007

This has great flavor and is very colorful. It's also quite easy to put together. I probably doubled all the spices because that's what I do...I didn't have any zucchini and substituted some fennel that I had on hand and it fit right in. Thanks for posting!

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: kelly in TO

On Jul 21, 2007

A very nice dish, I really enjoyed this over whole wheat couscous, next time though I'll try and single out a spice and then double it as the flavors were pleasantly mild, as an alternative I would spice this up a little. Thanks for posting.

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.