Moroccan chicken with carrot purée from Saveur Magazine, March 2010 (#127) (page 90) by Suzanne Goin

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Notes about this recipe

  • evergreengirl on December 10, 2011

    Generally quite good, but would be better with some alterations. Add a little orange blossom water to the carrot puree so that it doesn't disappear into the dish. Use Aleppo pepper, cumin, olive oil and lemon juice for the salad dressing, to allow the flavors of the greens to come through. A lovely way to cook chicken; homemade harissa is the only way to go here!

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