Moroccan-style braised chicken with lemon (Tangia) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 313) by Christopher Kimball

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Notes about this recipe

  • eathealthy on June 17, 2025

    Took a while but it is easy to make. My husband loved it and he usually doesn’t like cumin I omitted the extra cumin at the end. Served it with brown rice.

  • et12 on January 21, 2021

    A tasty dish and easy to make. Was worried sauce would end up being a little bland but adding the lemon and olive at the end heightened the flavour. Served with flat bread.

  • Skamper on March 15, 2020

    We both liked this. I made it in my Instant Pot on high for 10 minutes with 10 minutes natural release. Next time, only add 1 cup of water. I had some preserved lemons so used a combination of preserved and fresh.

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