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Moroccan Chicken

Reviewed: Dec. 24, 2012
I agree with Sillysarah - DOUBLE OR TRIPLE the spices! I added butter and sherry to add richness, sugared the tomatoes to cut some of the acid and sprinkled a generous helping of garam masala to bring out a more exotic flavor. The sauce was a bit runny so I simmered to reduce for about an extra 20 mins, then took off the heat and added the chicken and the zucchini. Ah-maaazing!!! This would be good over some basmanti rice as well.
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