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Moroccan Chicken Tagine with Cranberry-Curry Couscous

Recipe photo courtesy of Rob Tannenbaum

Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.

Source: The Martha Stewart Show, January 2012




How would you rate this recipe?
  • sjz21
    22 JUL, 2012
    I combined this recipe with the Moroccan chicken stew recipe. Very tasty, but there is one important thing to keep in mind. If you get any of the sauce on a countertop or something else, clean it immediately! I now have a yellow stain on my formica counter and on my linoleum floor, and it stained my spoon. It was very time consuming but a big hit with no leftovers despite me making a couple extra portions. Sesame cookies and rice pudding for dessert.

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