Moroccan-spiced chicken with carrots and olives from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company (page 378) by Mark Bittman

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Notes about this recipe

  • Kategi on November 03, 2019

    I used kalamata olives because I like them better and I already had them. I took some of the spices and put it into the chicken broth for the couscous I made to go with it. It was fast and easy. Maybe a little bland. I definitely undersalted. I didn’t have the size pan they told me so I used my cast iron pan and I think it was too much liquid. I’d cut down the liquid next time by nearly half.

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