Or is there a green Greek olive youd suggest? I dont have access to the preserved lemons (which I actually do have a taste for!) Two years ago: World Peace Cookies, Squash and Chickpea Moroccan Stew Not sure if someone has mentioned this (there are a lot of comments! I immediately showed Alex and we agreed we may have liked the flavor a lot more if we werent expected to eat bits of rind. Would I follow the same instructions? PS I have been reading your blog for a few weeks but this is my first comment. I doubled the spices and garlic. This recipe is a keeper on both counts! I want to make this with a Butterkin squash I received with my CSA. From there, I followed it per the directions. Add marinade to the bag, press air out and seal shut. This comes from a recent episode of America's Test Kitchen at Home, Tagine and Hummus, where Julia Collin Davison made our Moroccan Fish Tagine recipe using these quick preserved lemons.. Julia uses a few ingredients that are untraditional to preserved lemons: sugar and olive oil. However, I made this dish tonight and it was spectacular. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. I use a large cast-iron braiser; a wide Dutch oven or heavy covered skillet will work, too. We woke up to ice covering everything and now it is snowing. Leslie !! When I want to add animal-based protein, I often broil or roast chicken thighs at high heat, marinated in lemon juice, olive ol and honey, and serve with the stew over it. Pour over chicken. Agreed, waaaaaay more cooking time needed. So simple and youll feel better about yourself for days after. Good new year to you and yours. I must say I am ADDICTED to your site and I could click Surprise Me for hours. i loved having them on hand and discovered lots of uses for them. Thank you so much for the wonderful recipe. Must change that! Just made this tonight, and a couple things I dont know how you managed to get squash and potato to cook as quickly as listed here without practically mincing them I let it cook for about 45 minutes and it was perfect. I made this with skinless chicken thighs and doubled the carrots. Our guests said it incredible! Oh, and I also did not have saffron, so I tried tumeric for color which was quite nice. This was a pleasure to read about and brought me back to my childhood. Thanks. This sounds fabulous! Yep, thats correct. Thanks for all your lovely recipes! Also, it is supposed to be the authentic way to make it. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hot sauce of your choice (for serving). My husband likes tagine with lamb (he is not a big chicken fan), so he asked me if I could make it with lamb next time. Hi Jane, matzo meal would work well as a substitute for the flour. Kalamata? I just loved this today for lunch even more than I loved it for dinner. 188 Grand street. Ive done a few variations on this dish and simply used regular lemons, adding a few pieces of rind into the cooking to give it a nice little hint of lemon-y goodness. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. my one-year-old kept saying, mmm mama and my soup-and-stew-detesting hubby loved it. Once upon a time, I went to culinary school and worked in fancy restaurants. 1/4 cup extra-virgin olive oil. Im sure itll be even better next time, with more of the flavours present. Wow, this was so delicious thank you for the wonderful recipes. Im still acquiring a taste for them, though. This is exactly the kind of thing I am craving this time of year. I like it. Also, if you have a Cost Plus World Market in your area, I just saw some in their store-brand spice area for $3.99. Hope you enjoy/enjoyed! Cook, covered, on low until a thermometer inserted in chicken reads 170-175, 4 to 4-1/2 hours. This recipe was great. (It tasted briny but not ridiculously salty.) Delicious and so easy to prep, especially since I cheated and bought already peeled and cubed squash. 2010 on smittenkitchen.com | 2009-2023 Smitten Kitchen. Sandwich 20. I have made my own preserved lemons before, and it really is easy, but I have another idea: try finding Pereg brand Spicy Pickled Lemon or Baladi Lemon. This is a kind of preserved lemon chutney. sheet pan chicken tikka. Hi Carol, I dont own a tagine and have to admit that dont know if a tagine can be used on the stove top so, to be safe, Id recommend sticking with the pan for this. I made a couple of changes. Thanks again for a great recipeand like the smittenkitchen chef, we are always looking for something new even though we have so many fantastic recipes on file but I hope this makes it to the table again. Wow. Simmered an extra 10 minutes to get potatoes fork tender. I also got my olives from the Whole Foods olive bar, but my Whole Foods has slotted spoons at their olive bar, so I didnt get as much brine as I wanted, try as I might. Hope you enjoy! Upped all the spices and added bay leaves; was stellar. I also added one large carrot. ( I think I can get away with that in my family!). I cooked it for my parents and myself; they loved it too. My wife Nancy took her new tagine for a spin. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. In fact, I would say without the briny lemon and the cilantro the dish is just okay. I did the first part in an Dutch oven browning the chicken and then the onions. If you want the sauce thicker, add the remaining slurry and repeat. Remove from heat and stir in preserved lemon and olives. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. YUM. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. I think it would be wonderful with some lamb or chicken but how would you suggest incorporating it? Loved the combination of cumin and cinnamon; didnt have preserved lemons, so just put half of a small lemon in with the stock/tomatoes. I also made the lemon squares for a New Years party and they were (of course) a hit. (Cracked green olives are olives that have been split open before theyre cured, which lets the brine penetrate. Also served it with basmati rice, simply delicious! I love Moroccan food and all the tasty spices! I happened to have all the ingredients on hand I subbed a sweet potato for the red potato. Cook, covered, on low until chicken is tender, 6-7 hours. Thanks! O my that looks delicious! I recall a Cooks Illustrated equipment test on Tagines from a while back (Ive forgotten which issue) and the gist of their recommendation was that a good quality heavy weight Dutch Oven worked as well as or better then the Le Crueset or other terra cotta tagines they tried out. Because I love the idea of this, and I love couscous, but my husband grew up with hippie parents and consequentially will not touch a chickpea ever. Thanks, Deb! I have made this a many times now and love it. I made this with my Valentine this year and it was so much fun to cook and eat. Is that correct? Preserved lemons are so easy to make; I always have some in my fridge. Keep reading. This recipe sounds fantastic! I made this for dinner last night, but exchanged the butternut squash for carrots (and beefed up the potato portion). I used the preserved lemons, but only about 3/4 of the amount recommended. (Plus her older sister lives in Paris and next time we visit we can check out the Moroccan place you reference. Using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Id love to hear how it turns out with the addition of potatoes! After slicing the lemons, she mixes them with sugar to mitigate the acidity and offset the bitterness of the fruit. Thanks for the fabulous idea. 4 medium cloves garlic, thinly sliced I made this for dinner on Sunday night and it was super yummo! I have the recipe somewhere. Three: Add the chopped tomatoes, tomato puree, harissa, water and stock cube and stir well. If I want to make this for Passover seder, what do you suggest I use in place of the flour? When I was writing this post I looked up an old recipe I used to make involving preserved lemon (though I never used it) and it suggested exactly that chopping the pulp and squeezing the juice. I did the second part carrots, sweet potatoes and white potatoes in an Emile Henry Tangine for 60 minutes at 325. I also followed the advice in the comments and didnt use the pith of the preserved lemon that small tanginess made such a difference. Its about the same size, and its nutritionally better, as well as providing a light toasty flavor. Plus, I think the flavor is better than store-bought. Next time I make it, I will probably up the amount of cumin (with the brininess of the preserved lemon and olives, I didnt think I could taste the cumin well enough), but otherwise a picture-perfect addition to my rotation. Soif we cant find or preserve our own lemons fast enough, should we use a regular one? The ingredients are fairly simple and the harder-to-find ones, like saffron and preserved lemons are optional the dish is incredibly healthy and its a nice healthy break from the heavier stews and soups that usually get us through the cold winters. Even so it was ablsolutely delightful. Otherwise, loved it and will definitely make again. Didnt have preserved lemon, just zested one and put it on top with yogurt. I ever taste it in a moroccan restaurant (in Paris) and after i try to make it at home but it was not so good.. Ooh, this sounds good. Maybe cornstarch? A couple nights ago I made a very similar stew (Morrocan Vegetarian Chili from the Williams Sonoma website). This was so-so-so good! It is one of the best meals Ive ever made. Hello! I didnt have preserved lemon or saffron, so I added the zest of one lemon. roast chicken with schmaltzy cabbage. Hi Michelle, I get the cracked green olives from the olive bar in my supermarket. The recipe is for canned. It is made with chopped preserved lemons, spices, I think also oil, and Im not sure what else. Serious yum! Stir chili sauce, preserves, apricots, Moroccan seasoning, vanilla and garlic powder into drippings. What a wonderful dish this turned out to be! Make sure that the cutlet is completely coated in breadcrumbs. But most of the time, they last about 24 hours before looking trashed, or trashy, which, you know, has its own merits. YOU WERENT BORN IN 1968?!! I will defiantly try it soon. You know, I always wonder at the use of preserved foods in a dish and think that the cook might have used fresh if it had been available. It sounds too good (and easy!) I have been making of alot of cold weather meals lately! Delicious! slow cooker. Though, now that I think about it, he hates squash, too. I typically add dried fruits (raisins, prunes, apricots, dried cherries- whatever I have open) I use kosher chicken cut-up pieces and never add salt, and always use quinoa flour instead of the flour. Learn how your comment data is processed. This is quickly reminding me that I have yet to do a stew like this yet this cold winter. Also skipped olives. Thank you again! :-). Talent (which you have in spades) is clearly what its all about. Reason to follow a recipe and not go on a crazy, custom tangent #211: adding more red potatoes than the recipe calls for soaks up the amazing juices and turns a stew into a glorp. This tagine is delicious! Delicious! I cannot abide olives. Close ad . 7. Salad 139. Hopefully Ill find something interesting, but this blog my first place to search. I have just come back from Morocco and you should see my disappointed face when I realized that none of the tagines I tried there beats your recipe . I would absolutely use harissa here, or serve it with. Whole Citrus-Braised Chicken in the Slow Cooker Rub the chicken with seasoning, add some lemon or orange juice and chicken broth, and set the timer. Friends and family always love this and I refer them to your wonderful recipes. Keep these coming this is a 5 star dish. Oof! I also love Moroccon food and made this dish the other night right after seeing it posted here. So good, thank you for this! 6 tablespoons whole or low-fat milk 1 3/4 teaspoons instant yeast 1 tablespoon granulated sugar 1 1/2 teaspoons kosher salt 1 large egg, plus 1 large egg yolk 2 1/4 cups all-purpose flour FOR THE FILLING: 2 tablespoons unsalted butter 1 1/2 pounds yellow onions, diced 1 1/2 teaspoons kosher salt 2 teaspoons poppy seeds, plus more to finish Theyre really easy to make too I wait until lemons in a bag go on sale and I make a big jar and keep pretty much forever. I just made this last night. Thank you, Deb! Oh wow just wonderful! Thanks! Oh delicious! This was dinner tonight. Joy Youre cute. Think it would be great to simmer longer. If you cant find them, any green olive will work. Forget Garden of Eden stop by a middle eastern store, local Brooklyners or New Yorkers try A&D Turkish halal meat market they sell the for $2.99 for a small and $3.99 for a large bottle! Love the way the couscous soaks up the flavorful sauce. Add the browned chicken back to the pot and cover until the chicken is cooked through. We had it with brown rice and peas. You are a very talented photographer! We had some friends where we used to live who had a Moroccan restaurant, they were so hospitable and treated us like family and insisted that we eat there often. Yes, you can finish cooking it in the oven after youve browned the chicken. Stir in garbanzo beans and orange juice. Wow. We that this for dinner last night- very yummy!! Sorry, your blog cannot share posts by email. So delicious! Still, the glorp got ten stars from my husband and kids tonight. I would definitely make this again, but I might add some garam masala. I am a huge chickpea fan- the perfect legume. Courtesy Smitten Kitchen Once you marinate chicken in ginger-scented spiced yogurt, you'll never go back to an oil-based marinade. Sometimes, I pull the meat off the bone before serving makes it easier and more appealing for the kids to eat but serving the chicken on the bone is traditional. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. I added cubed, seared chicken to the mix and let it braise (for my Alex who says he likes vegetarian meals but always asks where the meat is when I make one) it was a nice addition. * what was different : no saffron, no cilantro, added 1 cubed chicken breast and 1 cubed green bell pepper (both enhanced the stew imho), and had thinly sliced lemon wedges instead of the recommended preserved lemons. Im nervous about cooking in clay! Prepared exactly as written, veganized, minus the preserved lemons (which I always forget to look for!). Alas, I did not plan far enough ahead to steam it for this dish. 8. Anyway, your blog is still interesting enough to keep me reading even when I spy something I know I probably couldnt enjoy fully. Trying to carry one of those pots across Europe in a backpack would be treacherous. Thank you for a great no meat meal that my meat eating family loved. (No diets, I totally dig the overall philosophy here.) Perhaps the best chicken tagine recipe ever. There are several wonderful Moroccan restaurants here in Philadelphia but Ive never considered making it at home. It is so delicious and heart-warming. Toss to combine, making sure chicken is well-coated with . Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces. Your blog is beautiful and also usefula rare find. oh my, i LIVE for moroccan food this is definitely going into the menu bank for another weeknight moroccan fantasy (i wonder if my fiance is sick of it by now? oh well!). Hi Sarah, yes it should freeze well. I cant wait to try this stew! Plus 5 Chef Secrets To Make You A Better Cook! Love flavors like this. You consistently inspire my cooking! Seems like it would work perfectly! Its capacity is very limited, and every time I attempt to make something in it I have to halve the recipe or it will overflow. Thanks for reminding & a new recipe! I LOVE stew and tons of veggies. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. MM I just made this tonight for dinner while looking for recipes with squash as an ingredient (I ended up buying lots of squash at the farmers market to have some culinary adventures they are locally gronw for fall ~ yet I never used squash!!). The recipe calls for cooked chickpeas. Im worried the stew will be a little bland without them, though any thoughts? Also, I left out the lemon, saffron, cinnamon stick, and garnishes as I didnt have them in the house and didnt care to spend the money. Hi Jane, If you want to use cornstarch, youll want to wait until the point at which you add the carrots and then make a slurry by combining 2T cornstarch with 2T cold water; mix until completely smooth. Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. I added about 8 whole dried apricots and the surprise sweet taste was delightful and served with olives on the side. I couldnt decide on which Harissa so I purchased one pantry and gifted another. We were taught to scrape the salty pulp off the softened rind and chop that up for use in the tajine. How would you incorporate the preserved lemon? I made so many changes that its hard to comment, but I used pumpkin, lentils instead of cous cous, and skipped the potatoes, lemon and olives. Scatter the carrots around the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more. I love the colours in this dish. If you go to Atlantic Ave in Brooklyn (near Flatbush Ave sort ofnear the Atlantic Center) there are several little Middle Eastern grocery stores that carry preserved lemons. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). This recipe, tweaked a bit from Cooks Illustrated, does not call for preserved lemons, a specialty ingredient that can be difficult to find. Added some raisins. Thank you! Or did youask someone at the store to help you get more brine?! Preheat the oven to 425 degrees F. 2. I am soooooo excited on finding this recipe I am a huge fan of Chez Omar one of my favorite restaurants in Paris I will make this recipe this coming weekendand I WILL use the preserved lemons Thank you! It added a nice sweet juxtaposition to the salty olives. P.S wanted to mention how the scent of this brewing filled my kitchen with a exotic aroma that sort reminded me of cinnamon apples! I tried this recipe because I received a windfall of saffron that I wanted to use and I love this kind of food. My question is about seasoning. It should have gone better than it did. And I think we even have all the ingredients to this soup in the kitchen but for the preserved lemons. I skipped the preserved lemons, but didnt even miss them. This will be on repeat for dinner at our house :). The thighs provide a good amount of meat and remain tender even if slightly overcooked, and the bones and skin add depth of flavor and richness to the sauce (though the skin is removed midway through cooking). :) I love your dish.. and that beautiful blue dutch oven! Set aside. I sometimes make with and without skin and it turns out great. I did notice the difference when we were in Paris the couscous was lighter than any Id had before. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This is the new addition to our meal rotation and an excellent dish to serve guests. Thank you. Aiieee! Such a fan of all your recipes and the way you write! 12 bone-in, skin-on chicken thighs (3 1/4 pounds) 3/4 cup Castelvetrano olives, pitted. Thank you! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I love chickpeas but my husband doesnt I thinking I might try this and see if hell eat them anyway. Whisk half of the slurry into the pan and simmer along with the carrots. This was a fantastic dish! I found that I needed to simmer for about 15 extra minutes for the potatoes and squash to be tender. But as far as the preserved lemons and olives you add here, they find their way into my husbands tagine, either with chicken or fish which he makes in our cheap ceramic tagine. The smoker was set between 225-250F and it took a little over four hours to get the chicken to 165F. Looks sooooo good, Great for a day like today. , Jen, I made it last night and my husband and I both really enjoyed it. Good work. Hi (Okay, I wasnt even alive in 1968 but for some reason, everyone but me seems to have a story about something fabulous they bought there when backpacking across the world and I am jealous.). It comes in a small jar and add tremendous flavor to dishes that call for preserved lemon. Ive been trying to figure out how to make this ever since I studied in Paris. 1 pound butternut squash, large dice I just cooked it up, and its fantastic! I saw that recipe on Ask Aida too and thought of this post I saw with home made preserved lemons. I had planned to make a chicken olive tagine, but needed another recipe to try with the lemons. sheesh, back to the kitchen! It is such a great cold weather meal. Grind some pepper all over the chicken. . Not to mention the huge vats of nuts and things for great prices! If your lemons happen to be a little on the chewy side, just have them cook in the stew for a little bit before serving. Wookie Id suggest a mix of ground coriander and maybe ground caraway seeds. This field is for validation purposes and should be left unchanged. Should I add more flour like I would for gravy? It was great! I laughed when I read, well: I think theyre an acquired taste that I havent acquired yet. When I lived in Egypt, these were served like pickles on the side of meals sometimes, and well in a year I never got around to acquiring the taste, although I bet they taste better as part of dish. Theres so much going on here, it will be forgiving of a skipped ingredient. Proudly powered by WordPress. Im printing this out. I made quinoa instead of couscous, finished with sour cream and Tabasco! Squash and chickpea moroccan stew from Smitten Kitchen website Fig and Walnut Biscotti . When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. I will definetely make this one again. I also needed to cook a bit longer ( about 15 minutes) for the squash to cook through. I was very full, but it wasnt heavy (like when you eat too much Chinese). Cover and simmer until squash is fork tender, about 10 minutes. Perfect dish coming off the holiday overload. The flavor is the best I have ever made and I have tried many. Top with apricots and raisins. As per usual, I waited until the last minute to go grocery shopping for the ingredients, so I was unable to find brined green olives or preserved lemons at the last minute, but I substituted regular canned green olives and capers (per one of these comments suggestions). Just noticed that Molly Katzens new cookbook, The Heart of The Plate, has a recipe for preserved lemons. Place carrots and onions in a greased 5-qt. It is brought to a boil then simmered for another 10 minutes. i used crushed tomatoes and they were more like a puree so my stew was (of course) uglier than debs. (Image credit: Smitten Kitchen) 3. Stir in the broth, honey, remaining lemon zest, and 1/4 teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. One of the best recipes of all time! Amazing flavour! 2 cups low-sodium vegetable broth or chicken broth 1 cup whole wheat couscous 1/3 cup golden raisins 1/4 cup chopped fresh parsley 2 tablespoons freshly squeezed lemon juice 1 tablespoon olive oil use the good stuff here! I cant wait to read your article in Februarys Living! It seems like everyone is starting to eat up their squash. Im a new fan, and I really appreciate your cooking :). Note: Don't fret too much over trimming the chicken thighs. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Thank goodness most of them are smart and sassy like you. I make it in the mid afternoon so it can braise for a long time and its luscious. Serve over plain couscous. I made this, and it was very tasty, but I had some other kind of (mystery) squash from my CSA box, and it took FOREVER to cook. BTW I am SO GLAD youre coming to Highlands! I like the white pumpkin because its not quite as sweet as some other winter squashes. Using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. And it actually took about 20-30 more minutes to cook than the 10 cited in the recipe. Cook time took much longer for squash and potatoes to soften. This looks and sounds just like the kind of food I wish I liked. It is always great to find a hearty meal that helps you load up on the vegetables and stay on track with any new resolutions. Balsamic Glazed Sweet. Thank you so much for the recipe! Good luck with your move, and Chag Semach! P.S. Prepare the marinade. Works well. The warm spice deck coupled with the flavors developed in the pot are just wonderful. Deb Perelman is a self-taught home cook and photographer and the creator of SmittenKitchen.com. Have made this for friends & family 3 times now keeps getting better and better! The almonds added a crunch, but not much flavor, so well skip that next time. I made this last night because I have tons of squash, though simplified a great deal for lack of all the ingredients making your recipe a dish (lemon, saffron, etc). 1 cup brined green olives (Aida recommended Cerignola) It looks gorgeous from the pictures; just wondering how integral the tomatoes are. BTW, I saw preserved lemons at the olive bar at Whole Foods recently. Made it for my Mums bday and she loved it. I didnt have cumin so I used 2 teaspoons curry. Were not big squash eaters, and I was scared the carrots wouldnt work well, but they really did. One question do you think it would work to substitute a couple of fresh tomatoes for the diced canned ones? Top with marinade. next time I will dice the squash and potato smaller so that it cooks faster, and may halve the olives so you can get them in more bites. Post was not sent - check your email addresses! Thanks! Shouldnt it be a little thicker? When you serve the chicken with the couscous, do you pour some of the gravy over the couscous? The majority of the Smitten Kitchen recipes are vegetarian, and the meat section of the recipes page only has five tags on it. The chicken gets so tender and juicy, everyone will want seconds. It will range a lot in heat by brand. However, we both thought it gave the stew a nice lemon undertone without being overpowering. Any exposed chicken adds a ton of moisture to the cutlets, which will prevent you from achieving that signature, golden-brown, crusty exterior. But this mmm looks tasty. Jen, Ive made this several times because we absolutely love it! I think that Moroccan cooking can be intimidating: I dont have a 1 3/4-Quart Le Crueset Cast Iron Moroccan Tagine in Caribbean Blue for the low price of $200, nor do I have one I picked up for $2.95 at the central souk in Marrakesh in 1968. Very good . Because Im sure you were losing sleep over this. At the very end, I added a dash of my favorite curry powder and a little more cumin to my tastes. Toasted slivered almonds, for garnish Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes. The flavors remind me of a moroccan lamb stew I made a little while ago but since Im not actually that fond of lamb I am really excited to try this. I look forward to trying this as intended, as Im sure it will be even yummier fresh :), 1. I used a little cornstarch to thicken the dish and found an easy home recipe for preserved lemons, that you can put together the day before. So glad for this dish. The food is terrific and the prices are quite reasonable: You say raw potatoes will become tender after cooking for 3 minutes? Looking at this, I think it was missing a bed of couscous and olives/lemon to tart it up. Key ingredients: Coconut oil Coconut milk Red curry paste Roasted cashews Turmeric Neighborfood Blog Balsamic chicken and vegetables This one is not the prettiest thing to look at, but we promise. Served over quinoa with parsley (no almonds) and the flavor is wonderful. Holy Toledo this dish has amazing flavors and textures! i am loving the preserved lemon and i used the whole thing, so others dont necessarily need to fret about taking the peel off.
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