|Traditional Moroccan Cooking, published 1958.|
Arabesque, published 2005.
One change I made: I substituted rice for the couscous or semolina in the original recipes. The seasonings were saffron, cinnamon, sugar, and orange blossom water. Blanched toasted almonds, raisins, chopped dried apricots (my own addition), and a large piece of butter added to the flavor profile. Following the instructions in the recipe in Arabesque, I steamed the rice separately from the chicken and then tossed it with the other ingredients.
The recipe in Traditional Moroccan Cooking suggests actually stuffing the chicken with the semolina mixture, but I think that's more appropriate for roasting the less-tender bird. Although the techniques were somewhat different, I think these are both variants of the same recipe. I've been curious to try some of the recipes in both cookbooks, and this was a very delicious start at using them.