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    tracyeevans

    New York, NY

    Chef #324198

    New York, NY

    Joined: Jun 09, 2006

    My Journal

    Reviewed Moroccan Chicken With Preserved Lemons and Couscous

    "Delicious! I simplified this by making chicken for 4 but sauce for 8. I left the chicken in the oven until the last minute and made the liquid for the couscous at the same time, cutting cooking time down to 20 mins. Also I cooked the onion, then added the set aside marinade and stock (I used 1.25 cups stock for 1 cup couscous) poured it over the co..."

    Jul 6, 2011 on Food.com

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