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This was a recipe given to me by a friend with a Moroccan husband. Traditionally it is a dish to break fast during Ramadan. Using a couple of recipes online and by taste, I altered this a bit from its original format but it came out delicious.
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I decided to try and see how this would work and it worked out well.
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This was inspired by a Cooking Light 10/07 recipe however I altered it by combining it with another recipe (vamomma's). I basically adjusted it use what I had on hand. Both original recipes called for lima beans but I don't much care for them and didn't have them so I didn't use them. Next time I'll add potatoes per vamomma's recipe.
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I found this recipe from Cooking Light while looking for new and different uses for chicken. They were pretty easy to make with the food processor and very tasty! I served them with the aioli in the recipe and made another with mayo, dijon, chopped green onions and cilantro (leftover from cakes), some nonfat yogurt, lemon juice, old bay seasoning and salt to taste. Both were a hit!
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