Recipe by Ashley De Arrigunaga Montulli
"My friend made this dish for me when I had a newborn baby. It quickly became a family favorite. The marinade is incredible and the pieces of prune and apricot create a nice sweet balance. Serve with Basmati rice."
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fresh lemon juice
ground black pepper
cut up chicken pieces
1 1/2 cups
uncooked brown rice
dried apricot halves
I omitted thyme and added 1/2tsp.oregano.Instead of sherry I used dry vermouth.Is a delicious dish!
I was disappointed. Mine tasted a bit grainy from all the spices and mostly just soy sauce. It was aesthetically unappealing. I'm going to try to doctor it a bit today by adding some sugar to balance out the flavors.
Wow! What a tasty meal! The only difference I made was to use cut up chicken breast instead of boni- in pieces, and it turned out great. I can't wait to make this for my friends.
Followed the recipe exactly to the letter. Produced a lovely, exotic taste, (marinated 24 hrs). Could have been a '5' but I blew it by: not having a tight-fitting lid on the skillet and cooking too long - sauce was cooked off by the time I served..
This was really yummy! My whole family loved it so much! Instead of the brown rice i used jasmine rice and put a dash of cinnomon(sp?lol) and tumeric(sp?again lol!) in to give more flavor and it was seriouly amazing! I also used chicken breast rather than the pieces and it was great! I would recomend this dish to anyone that likes to try new things (:
Very good, but not 5-star good. The flavors in the marinade did blend very well. I usually don't like dried fruit in savory dishes, but I added the apricots and prunes anyways, and it actually worked okay. If you like dried fruit in these types of dishes, then you'll probably love this.
My husband made this for dinner and it was FANTASTIC! Easy to do and tastes great! I recommend this to everyone. We didn't have sherry or dried oregano, so we used apple-cider vinegar and a couple of drops of oregano oil from my DoTerra oils. We also diced the fruit so there wasn't big chunks to deal with. It had very good flavor and a nice sauce. Can't wait to do this again!!
I think that perhaps the few who said this lacked flavour might have been using old spices that had lost their punch. This turned out beautifully for me, love the kick from the acid from the lemon especially. I used chicken legs, might try skinless thighs and/or drums next time to cut down on the fat.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Chicken Sann
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 208
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