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Moroccan Braised Chicken

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The prunes and spices are what makes this Moroccan dish.

Source: Everyday Food, October 2006
Total Time Prep Servings

Ingredients

Directions

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How would you rate this recipe?
  • poopak
    18 FEB, 2008
    Delish! I used breasts (halved lengthwise) instead and served it on a bed of basmati rice. This recipe would also work with dried apricots instead of the prunes.
    Reply
  • chateauerman
    15 FEB, 2008
    We love this dish. It's very easy to make even though the cooking time itself is long, but it frees you up to do other things while it cooks. The kids like it as well. It's exotic enough without being too adventurous.
    Reply

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