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    You are in: Home / Recipes / Moroccan Spiced Chicken with Lemon and Carrots Recipe
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    Moroccan Spiced Chicken with Lemon and Carrots

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 09, 2003

      This was a very good meal. We enjoyed this. The Moroccan flavour is very nice and makes this quite different from any of my usual chicken recipes. I made three small changes: I browned the chicken in non-stick spray instead of using olive oil, I decreased the spices to suit my husband's preferences, and I omitted the currants from the couscous. Still very good! After 30 minutes the carrots were still a bit hard, so I'd suggest slicing them a bit thinner. Thanks for a good supper!

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    • on January 10, 2007

      I was really torn on how to rate this recipe. On its own we felt the lemon overpowered the dish but served with your spiced couscous the flavors married and came together well. In the end for me I chose 3 stars because it is not a recipe I would make on its own. thank you Evelyn/Athens for hsring the recipe.

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    • on July 24, 2006

      This is a very good recipe except the spicing was far too subtle for us. The next time I will double or perhaps triple the spice amounts. Also, will thicken the juices a bit. Served this with the Spiced Couscous which, also, was not spicey enough. The dish would be wonderful over Basmati Rice.

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    • on June 30, 2006

      I loved the subtle taste of the spices - they did not overpower the chicken. I used red peppers in place of carrots and the flavor was great and they added some nice color. Had the leftovers the other day and it is even better the second time around!

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    • on December 11, 2005

      This is absolutely delicious and easy to make! I often use chicken legs or other less expensive cuts with this one. Also, to serve, I remove the chicken from the pan and then stir in a bit of corn startch in water (1 tbsp to 2 tbsp) just to thicken the sauce on the carrots. Goes great over coucous or rice, and tastes even better the next day.

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    • on April 13, 2005

      DH said to make this again. However it didn't have the strong moroccan flavour I was expecting,despite being generous with the spices. I also added the currants to balance out the taste. My family didn't appreciate eating lumps of lemon however, so next time I will use grated rind and juice only.

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    Nutritional Facts for Moroccan Spiced Chicken with Lemon and Carrots

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.6
     
    Calories from Fat 284
    57%
    Total Fat 31.6 g
    48%
    Saturated Fat 7.3 g
    36%
    Cholesterol 140.4 mg
    46%
    Sodium 298.9 mg
    12%
    Total Carbohydrate 20.8 g
    6%
    Dietary Fiber 5.5 g
    22%
    Sugars 7.8 g
    31%
    Protein 33.7 g
    67%

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