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Moroccan Chicken

Reviewed: Jan. 29, 2013
I made this for the first time the other night and it was fabulous. Of course I made some modifications: I used skinless thighs (bone-in) because, frankly, they taste better, and I wanted this to simmer for a while to let the flavors develop. I also threw in about 1 1/2 cups of cubed eggplant, and let that simmer for about 15-20 minutes before adding the zucchini/chick peas. And then I thickened the sauce up before serving with maybe 1 tsp. of cornstarch. Very flavorful. (I toasted and ground my own cumin which probably helped.) I served it over the Moroccan cous cous recipe on this site, but I think that was a bit redundant, and would just use plain cous cous next time.
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