I have a question about the recipe "Moroccan-Spiced Chicken and Rice with Dates and Pistachios" from Alexandra Stafford. Is the harissa called for here dry or the sauce version?
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The headnotes state, "Harissa is spicy prepared Moroccan sauce/paste. It varies in heat level, so you may have to adjust to taste. I found the 1.5 tablespoons called for in the original recipe not spicy enough for me; 4 tablespoons is quite spicy, however. " Hope this helps.