2 Reviews

We really liked this recipe. After I thawed the chicken thighs I had in the freezer, I realized they were only skinned and NOT boned. Note to self: be more descriptive on freezer labels! But who cares?! I just had to cook it longer because of the bones. I also faked the za'atar spice mix, I took my info from many sources and used Dancer^'s blend, but just off the cuff. Served this with Israeli couscous, the only kind we care for, and it was wonderful. I thought there wouldn't be enough spice, without any red pepper being involved, but it's amazing what a cinnamon stick can do after it's cooked in the recipe. Very tasty and spicy. Thanks MellowMel, this one is a keeper!

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Chef PotPie October 01, 2006

This was delicious! I did use chicken breasts cut through horizontally then in halves in place of thigh meat but otherwise followed recipe. In NZ I used "Master Foods" Moroccan Spice blend. This has gone into my 'keepers file' :)

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Jen T May 07, 2006
Moroccan Chicken (With Prunes)