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Website: New York Times - Recipes
Chicken Tagine with Olives and Preserved Lemons
Page: https://cooking.nytimes.com/recipes/6555-chicken-tagine-with-olives-and-preserved-lemons
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
(1 review)
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Recipe Review
I made a halfish recipe with four thighs. Good, but not the best perhaps. Definitely wanted more olives. Not sure why the pulp was removed from the preserved lemons.
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