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4
out of 5
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Very Good,
July 3, 2009
By Wemakefour
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"I thought the recipe was pretty easy to follow and it turned out great. The only thing I did differently is that I steam the msemen before adding the chicken which is what I have seen many Moroccan women do. It gives it a more pasta like consistency. I also left out the fenegreek because I am not a big fan of fenegreek. I also used less ras al hanout in the chicken and added smen (I prefer its taste). The only ras al hanout I had came from Morocco so it's pretty strong. This is a good recipe for nursing mothers - the ras al hanout and fenegreek are good for milk production.
Love this site - a life saver for Americans married to Moroccans!"
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2 of 2 people found this review helpful.
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