A great midweek supper dish with chicken, chickpeas, vegetables and spices.
Something else. This is an interesting version of this recipe. I don't add courgette, garlic or lemon juice. I may experiment with those to add to my version. I do love the Morrocan Chicken I make. I have a few variations. Usually I am fine with just 2-3 chicken breast fillets sauteed in 3 Tbsp olive oil. I also add one pepper to the dish with more carrots and celery. I think the more vegetables the better. I also use less salt; like 1 tsp. I don't use chicken stock, but would like to next time. And finally, I add walnuts and raisins. These ingredients really enhance the flavour and texture of this dish. Overall, this has become one of my favourite dishes to make because it is really easy and delicious. Serve with couscous simmered in chicken stock and little olive oil. - 15 Sep 2008
Beautiful Moroccan dish, flavorsome and easy to prepare. But Italians can't eat without bread which makes the meal perfect. Everybody enjoy it even my brother in-law who dislikes most spicy food, we couldn't find cayenne pepper or turmeric so this wasn't added but instead we did add 3 teaspoons of chilli oil and tasted wonderful. Very satisfying and all my family was stuffed afterwards. - 31 Mar 2012
Altered ingredient amounts. I tried this recipe today for the first time and it was lovely. The kids scoffed it down in seconds and hubby went in for a second serving. I will definately be making this again. The flavours just explode in your mouth. - 06 Mar 2011