Braised chicken with dates and Moroccan spices from Bon Appétit Magazine, November 2010: Thanksgiving Special (page 78) by Joanne Weir

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Notes about this recipe

  • Delys77 on December 13, 2011

    Easy and super flavourful what more can I say. It takes a Bit of time to brown the chicken but most of the time in thi recipe s unattended so it is very easy. The labour that the recipe yields is that classic sweet and lightly savoury flavour for which Moroccan food is known. Makes lots of great sauce for couscous. I did about 5 shallots and 1 red onion and cut he does by bout 25% and the results were great.

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