4 Reviews

This dish is sooo delicious! It is flavorful and the combination of the spices along with the golden raisins and prunes really makes this dish. The only change I made was to use skinless, bone-in chicken thighs and drumsticks vs. cubed chicken breasts. The meat was really moist and tender. Will definitely make this dish again! Made for the African Recipe Tag, November, 2013.

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Nancy's Pantry November 08, 2013

I left this recipe "as is"--and it was delicious! My husband and I were trying to clean out our pantry a bit, and we had no idea we could make such a unique dish with what we thought was a crazy hodge-podge of stuff! This isn't just a "spring cleaning" dish--it's going into regular rotation as an original, easy to cook, delicious favorite. Thank you SO much for posting it.

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Boo's Chef July 03, 2010

Excellent flavors. After the main cooking process I still had a *lot* of liquid in the pan. I just added 1/4 cup of whole wheat couscous (I made 2 servings) to the cooking pan with everything else, stirred and let it sit off the heat for 5 mins. It's not as pretty as Pat's but it worked for me :D. Very simple to make and it's a most pleasing dinner.

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Annacia February 23, 2009

Made and enjoyed thoroughly for ZWT '07. We always use Israeli couscous. Since it's much larger than regular couscous, and sucks up more liquid, I prepared it seperately, then doubled the spice in the rest of the recipe, adding 1 teaspoon crushed red pepper flakes for kick. Served with roasted asparagus and mango chutney, this meal was wonderful!

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Chef PotPie June 06, 2007
North African Quick Tagine-Style Chicken