Thanks to guidance from friend and former 7th-grade student Brendan Shanley, I occasionally make a simmered-in-broth-and-spices chicken dish that is good over couscous or rice. For years now I've referred to it as Brendan's Moroccan Bistro Chicken, for lack of any other name, because I think he just sort of whipped it up. Anyhow: on this fine and quite chilly Friday night, it served as a decent one-bowl meal for the four of us.
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