Here is my dish for the Moroccan challenge for Ready Set Cook (Sept 2010). The recipe was from North African Cookery by Arto der Haroutunian, and I have to say it did not deliver much flavour. The cous cous was just buttered and steamed, the chicken pieces were cooked in water with butter and a stick of cinnamon and salt and pepper. The highlight and only redeeming feature of this dish was the honey onion sauce. I am taking this book back to the library!

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