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Moroccan Chicken

Reviewed: Aug. 22, 2011
I think this recipe should be made with chicken drums and thighs, which would create a natural chicken stock, adding more flavour. The benefit of chicken on the bone is that it won't dry out. I agree to double the spices. Just a handy tip for everyone who called this dish bland. When you cook any dish like this you should be tasting it regularly during the cooking process and seasoning it to taste as you go. 90% of the time when something is "bland" it is simply because you have not added enough salt.
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