Moroccan Chicken with Squash and Dried Plums

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Loved it only downside is only my littlest and me ate it and loved it, so I guess I won't be making it very often, but seriously really good. I served it over some couscous and it was so good!

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This was amazing! I used apricots instead of plums... it was great! everyone loved it!

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Have made this recipe over and over again, and it's AWESOME EVERY TIME. I make this when I know I'm having company over, since I know I can make it in advance of people arriving. In a large Dutch oven I usually add 20 pieces of chicken instead of as the recipe asks and marinate it over night; this way I have served up to 13 people, and still have left overs. I also add extra to the dish 1 or 2 peeled potatoes, 1 or 2 peeled sweet potatoes, a chopped jalapeno pepper, toasted almonds or pine nuts to the recipe just to add another texture to the final dish, and double the spice mixture for the marinade. This is such a winner!

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Blue Ribbon -- Delicious

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I have made this dish several times. My kids still don't know that dried plums are prunes. I"ve also shared this dish with gardeners who have an overstock of zucchini. It always smells great.

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When I browned the chicken in the oil the marinade came off and was burnt onto the bottom of the pot. My instinct was to clean off the blackened bits before I cooked the onions, but I decided to follow the recipe to the letter. The end result was that the flavors were a bit off. I should have added more spices afterwards-- that would have brightened things up a bit and obscured the hint of a burnt aftertaste. The dish came out very watery and bland, but the chicken was very tender. The prunes were kind of a weird addition-- no one in my family ate them.

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I made this for my brother and Mom and we found the recipe to be comforting and yummy! The flavors were not overbearing and the recipe is simple. Although I was not able to find "Harissa" I used something from an indian market that seemed to be consistent with Harissa. I used a dutch oven and followed the recipe to a T and highly recommend this dish. The entire family loved it. We are going the Moroccan Beef Brisket next.

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I made this for my veggie friend who has visited Morroco before. She said it smelled and tasted very authentic!

I took out the chicken since she's vegetarian and simplified the recipe steps. I thought the recipe was a little confusing and don't own a Dutch oven or tangrine, but this was still an easy recipe.

My modifications were - I took jsut 2 squash, 2 zucc's, 3 plum tomatos, and added 2 skinned russet potatoes. All the other veggies were pretty much the same (and next time I might add cauliflower and eggplant!.

I sauted garlic (i put 3 cloves in because I like the garlic, dried parsely, salt n pepper, paprika, tumeric, and cinnamon (all doubled because I add more broth later in the olive oil in a large pot on the stove, medium to low heat. When that's all hot and diffused, I add 2 cups of broth (I used veggie stock and then the saffron and let that all come to a boil. I thought the 1/2 cup wasn't enough, so mine was almost like a stew at first, but it came to a nice saucy meal, I think much better.

Then I added all the veggies. Once they're all reduced, turn heat to low and let it go until you're ready to eat. I served over rice. It was so good!!!

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Last year I purchased a beautiful tagine but have only used it once. I loved the taste of the food using this process but am lacking recipes. I plan on using my tagine when I prepare this recipe soon.

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I was prepared to love this recipe. But I did not like the taste at all. Niether did my husband. But my 20 year old daughter couldn't get enough of it.