Quick-braised chicken with Moroccan spices, lemon, and olives from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 374) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute mint for cilantro.

  • wester on June 17, 2013

    This was really good and quite simple. At first it looked like it was just going to be a curried chicken but the lemon made it special. I don't think the olives add much, I might leave them out next time.

  • amraub on April 25, 2012

    Left off the optional dried fruit and used mint instead of cilantro because the mint was on its last legs. Also skipped the lemon boiling step and just used preserved lemons. Excellent dish. Easy with so much flavour. Poured the extra sauce over some Jerusalem artichokes. A definite keeper.

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