Should probably rewrite the recipe,but the one given here is a great base and probably worthy of the 4 forks on it's own. As many of the reviewers I used a combo of white and dark bone in/skin on chicken. For spices I used 1 1/4 tsp sweet paprika, 1/2 tsp. cumin, 1/4 tsp cayeene pepper, 1/2 tsp. ginger, 1/4 tsp. coriander and 1/4 tsp. cinnamon. Followed the recipe prep but added 1 Tbsp. honey, cup of carrot coins and several quartered small turnips from my CSA bag along with the broth, wine and olives (combo of green and kalamata because it was what I had on hand). Served it with couscous cooked in chicken broth with dried cranberries and toasted almonds tossed in during fluffing. Absolutely yummy!! Only change I would make for next time would be to increase slightly the amount of preserved lemons (homemade of course)!