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"I cook this in a non stick pan on the hob really slowly so that the chicken gets really tender and I add a little bit of water to it so that it doesn't catch or burn. Also use chicken breast meat instead on bone-in chicken. I leave out the paprika and I end up with a smooth white sauce. It tastes very authetic."
"I loved this recipe. Also made it with chicken too and added some raisins. I like to flavour the couscous with lemon juice, olive oil and some garlic and parsley just to pep it up a bit.One day I'll buy a tagine to cook it in."
"I make the meat (minced lamb) version of this recipe and everyone loves it. Don;t be put off by the author saying that it is involved....it's not the most time consuming thing I have cooked, and if you make enough you can have some the next day for lunch! "