The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 24, 2009
I've made this a few times I leave out 2 cups of the broth then add one cup coconut milk to make it super special. I also leave out the chick peas for personal taste. Still a total keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 21, 2009
Fabulous! First time making and was great! Didn't have bay leaves or cloves...did have some couscous seasing I used. Very yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 17, 2009
Being half Algerian (yet a rather poor cook) my girlfriend asked me to cook some traditional North African food for her. This recipe looked close to the one my dad used to make for me. To all those complaining about how runny it is - that's generally how it's eaten, as the cous cous soaks it up...with plenty of bread to mop it up. Nevertheless my girlfriend wanted it thicker so I added some flour to it. I didn't have any cloves to hand, but apart from that I followed the recipe nearly exactly. If you can get hold of some, eat it with a dollop of Harissa (a spicy pepper sauce) on the side. Yum!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 26, 2009
I only used one can of chicken broth,as the reviews said it was watery and found that to be plenty. While cooking I tasted, and had to bump up the amount of spices, also adding garlic, cilantro and pepper flakes (we like spicy). I made the dish in the afternoon, refrigerated and served that night. It thickened and had a nice flavor. My family really liked this and I'll make it again.
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Cooking Level: Expert

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 16, 2009
Can't believe I never reviewed this before!! This is one of my favorite recipes and I used it often. I use 1/4 tsp ground clove, tomato sauce, and sometimes omit the chicken for a quick and easy vegetarian dish. I also love it with chicken nuggets - I dip the nuggets in the sauce to give them extra flavor and a cool color! :)
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 11, 2009
Yum. I used chicken thighs and extra spices as suggested by some review. As good as a gourmet restaurant. Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 9, 2009
Awesome recipe. I worked for years at a gourmet Moroccan recipe and my family said I out-did the restaurant. I did mix it up a bit though. First I added about five carrots and an extra zucchini two small potatoes and a large onion instead. I also added about a half cup of raisins. I didn't add the chicken because my mom's vegan but instead halved a couple cornish hens, seasoned them with the same seasonings used in the recipe, and roasted them in the oven. This made for a more pleasing presentation, I think. I increased the amount of seasonings probably by at least 30% and the extra veggies helped soak up a lot of the liquid so it wasn't too soupie. For nutritional reasons my mother suggested adding a bit of kale so I'll probably try that next time. All in all a delightful and healthy meal.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 16, 2009
Good start but I needed to add more seasonings to make it great.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: May 20, 2009
This meal was okay, but nothing to rave about.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: May 18, 2009
I absolutely loved it. The kids and husband not so much. I thought that the flavors blended superbly and wasn't upset there were left overs later for me! :-)
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Cooking Level: Expert

Living In: Prince Frederick, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 11, 2009
dump couscous into pot at end and no need to reduce amount of broth in recipe. add garlic too.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 21, 2009
Fabulous! Made it for me and some friends, and everyone raved. If you like international cuisine, definitely give this recipe a try! Mmm, mmm, good!
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Cooking Level: Expert

Home Town: Elkhart, Kansas, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 13, 2009
Easy to make and delicious. My 3 year old even scarfed it down!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 5, 2009
My husband and I love moroccan food and this was a keeper. I used yellow squash instead of the zucchini and a 36 oz. box of chicken broth. It was really runny so I thinkened the juice with some cornstarch. Most moroccan chicken recipes I've fixed in the past didn't call for cloves but I think it adds a unique flavor.
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Cooking Level: Expert

Home Town: Greenville, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 6, 2009
My husband and I were both wondering how this recipe got rated so high. I've been cooking for years and followed the recipe exactly as printed. It was bland and somewhat sweet, but not very tasty to be blunt. I actually ended up digging all the chicken out of it (because I couldn't stand to throw it out) and threw taco seasoning on it to make chicken tacos out of it. On a good note, my husband realized he likes chickpeas.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 21, 2009
I thought this was pretty good. Is there a mistake in the amount of chicken stock? One 48oz can?? I didn't do half that amount. It seemed way to much.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 21, 2009
Very yummy with lots of leftovers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 21, 2009
Wonderful and healthy recipe. I substituted curry powder for tumeric for more flavor and instead of cooking the couscous separate, I took my box of whole wheat couscous and tossed it right into the pot when I took it off the heat. I've had a friend from Tunisia cook it this way and it really helps with that extra liquid problem other comments pointed out. The flavors were awesome and there was plenty of leftovers for lunch the next day!
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Cooking Level: Expert

Home Town: Nevada City, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 21, 2009
This recipe was disgustingly bland. I recently ordered a few Mediterranean and African cookbooks, and fortunately had those on hand to go to, for information on how to rescue the pot of ingredients that I started. The recipe posted is a watered-down version of a "Spicy Chickpea and Carrot Tagine" with chicken added. The spice bouquet in the posted recipe is too weak, and the amounts of spices should be bumped up. Also, the posted recipe omitted some essential ingredients for the tagine, including an essential one -- garlic! Furthermore, the oil used should be olive oil and a bunch of chopped cilantro should be stirred into the dish before serving. In order to rescue the pot of watery, bland stuff, I adjusted the spices and also steamed the couscous above the simmering tagine, to absorb water from the stew and concentrate the flavors.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 6, 2008
Good but not great. Add chicken broth to your desired consistency. I used a little over half the suggested 48oz. I doubled the spices too. My only real gripe is that it doesn't taste very authentic.
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Cooking Level: Intermediate

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