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This was very good but did not struck me as Moroccan. I added some salt and for the rest stuck to all the ingredients listed. I did not make it using chicken breast because skinless thighs were on special offer! So I roasted the chicken at 350F for approx 40 minutes. It turned out really good and juicy with a soft spiced flavour. I will make this again, and use the thighs again too, but will also add some cinnamon to the spices to give it that Moroccan touch.

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Pets'R'us April 21, 2005

The chicken had very little flavor. I think it would have helped to add a 1/2 teaspoon of salt.

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genus April 20, 2005
Moroccan Grilled Chicken (sbd)