Anyone got a good recipe for Moroccan Chicken? Thanks, Gail
I really like this recipe. It's easy to make, pretty darn good (although not spectacular or anything), and makes good leftovers.
I used breasts cut in half, left out the turmeric, and added some candied lemon peel (you need the lemons for the juice anyway) sprinkled over the dish before serving.
I like this recipe a lot, with the caveat that it's only really good after it's had had a day for the flavors to marry. I make the sauce, chuck it in the fridge, then brown the chicken and reheat in the sauce the next day. I was skeptical about the prunes the first time out, but they make the dish.