With a few quick adjustments this recipe is restaurant quality. To cook the chicken, I dredged whole chicken thighs through a mixture of flour and cayenne pepper and then put them in a pan to brown (not cook all the way through). When I sautéed the vegetables in the same pan that cooked the chicken, I spend a moment scraping up the chicken drippings from the bottom of the pan. Instead of crushed tomatoes, I added fresh diced tomatoes and I doubled spices that I liked leaving the other measurements the same. Make sure you use fresh grated ginger. It’s inexpensive and it’s so much tastier than ground ginger. However, instead of turmeric I used a pinch of saffron. Yes it costs a lot more, but that is because it has a much more delicate taste. Turmeric is often used as a substitute, but nothing beats the real thing! I also added a half a teaspoon of cinnamon and two bay leaves (and I probably could have added more cinnamon). In the last five minutes of cooking, I added fresh spinach leaves to add another dimension of flavor and a different texture. Once the spinach wilted, I took the pan off the heat. I waited until then to add the salt, because a lot of people here claimed the recipe was too salty. You definitely need to add SOME salt (and some pepper) though. It brings out all the flavors. But how much you'll like is very subjective. Finally I squeezed a lemon, stirred in the juice, and served it over couscous. Everyone cleaned their plates and asked for seco
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With a few quick adjustments this recipe is restaurant quality. To cook the chicken, I...