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Christine Benlafquih

Chicken with Potatoes and Olives

By January 25, 2013

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Add this traditional recipe of Chicken with Potatoes and Olives to your list of Moroccan dishes which are easy to prepare. Although it can be cooked in a clay or ceramic tagine, I usually make chicken with potatoes in a heavy-bottomed pot. Prepared this way, I'm assured of lots of flavorful sauce which my family likes to sop up with Moroccan bread.

The preserved lemon wedges you see in the photo are optional. You can also replace the red (violet) olives with green olives, although I do think the red taste better in this dish.

Photo Christine Benlafquih

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