Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through. Although it is a significant component of Algerian cuisine, it has little to do. This one pot easy Moroccan chicken tagine is a traditional North African chicken stew braised with herbs and spices, eggplant/aubergine, and a deliciously sticky secret ingredient. Remove from the oven. Have made this for friends & family 3 times now keeps getting better and better! That includes: unsalted butter, fresh thyme leaves, garlic cloves, preserved lemon, zest of a lemon, salt and pepper. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours. Heat one tablespoon of olive oil in a large casserole dish over a medium heat. The smoker was set between 225-250F and it took a little over four hours to get the chicken to 165F. Thank you for sharing these with us. Despite the fact that crushed tomatoes are rarely used in traditional tagines, I enjoy how they thickens the sauce to make it more cling-to-the-coublo. Hope you enjoy! Heat the oil in a large, deep-sided frying pan over a high heat. So tasty, followed the recipe almost exactly but half the quantities as was for two people.
Ottolenghi Recipes | Ottolenghi Kalamata? A note in Morocco, tagines are generally served with bread, couscous being a dish in its own right. Step 3. Once I pulled the chicken off, and while it was resting, I began Jenns recipe at the sauting the onions step. Step 2. This is one on my best dishes, it always impresses my family as well as guests. Sprinkle with the sesame seeds and spring onion, and serve with a generous spoonful of kimchi alongside. Just like those other two childhood favourites, pasta and pancakes, its convenient, versatile, delicious and never the bone of any contention. Tomatoes, as used by Hassan M'Souli, seem wrong here, however: their fruity acidic flavour spoils the purity of the sourness of the lemons and saltiness of the olives. A tagine is a North African dish that is cooked in a special type of pot with a conical lid. I put it in the fridge while guests arrived and mingled and 30 minutes before serving I brought it to a simmer, added the lemon and garlic zest, cilantro and olives and the cooked on low heat for another 10 minutes. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Scatter parsley on top, and serve.
Yotam Ottolenghi's one-pot wonders - recipes - The Guardian Read more. Made with preserved lemon and olives, you can cook it in a traditional tagine or the oven. Cook in either a tagine or in the oven. 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.
Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi' Add the olives and reserved rind of the preserved lemons, and drizzle the remaining olive oil over the chicken. Both are, in my opinion, equally good at mopping up any sauce, so you should feel free to do as you please. In my house, where the children forever negotiate what theyll be given at mealtimes while the grownups keep pledging (in vain, obviously), Im not getting into this conversation, chicken is the one food that unifies the family ranks. Fresh herbs are vital here: I'm going to add generous amounts of coriander and parsley to the dish itself, then pile on even more coriander before serving it adds yet more freshness.
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS AND OLIVES || Tagine Stir well and return the seared chicken to the pan, pushing it into the rice.
Easy Moroccan Chicken Tagine Recipe (Stovetop, Slow Cooker Or Pressure Once you overcome the hurdle of American vegetable names ('arugula' sounds like a Roman emperor, not a leaf), every recipe in that book is achievable, even for culinary simpletons like me. Cook, stirring constantly, until fragrant, about 30 seconds. Moroccans and other North African countries have a strong influence on Tagines. What are your favourite tagines, and do you like to serve them with bread, couscous or something else entirely? I brought very few cookbooks with me overseas but my entire Ottolenghi cookbook collection made the cut. Put the first seven ingredients into a large bowl with three tablespoons of water and three-quarters of a teaspoon of salt. The brioats, or ogiats in Arabic, are made with a mixture of fillings stuffed in dough and fried in oil. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Lay the chicken skin side up in a 22cm x 30cm high-sided baking dish, so it fits snugly. Jen, Ive made this several times because we absolutely love it! [2] [3] [4] Origin [ edit] Place the chicken in a large, non-reactive bowl and add all the remaining ingredients, apart from the wine and date molasses, along with 1 teaspoon of salt and a good grind of black pepper. Yotam Ottolenghi's Mediterranean Feast, the first series, is an introduction to the cuisines of the southern and eastern Mediterranean. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Tagine sauce is a fragrant mixture of spices that can be used in a variety of dishes, including poultry, beef, and seafood. Arrange the marinated chicken in the tagine, flesh-side down, and distribute the onions all around. Either way, you'll enjoy a delicious mealthat is sure to please everyone at the dinner table. Give the tagine time to reach a simmer without peaking. Melt 10g butter in a large saute pan on a high heat, then fry half the chicken for a minute on each side, until browned. Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. You know Yotam Ottolenghi is a man of words. This easy and freezable chicken tagine is sure to be a family favourite. As the couscous steeps in hot water, burst the cherry tomatoes in olive oil and pan-roast the spices. Add the spices and flour. Just like those other two childhood favourites, pasta and pancakes, its convenient, versatile, delicious and never the bone of any contention. Prep 30 min Soak Overnight Cook 2 hr 25 min Serves 4-6 300g dried chickpeas, soaked overnight in plenty of cold water and 1 tsp bicarbonate of soda 1 onion, peeled and roughly chopped 6 garlic. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. There's no need to boil them first, as Mazouz suggests, unless you don't like them in which case, it's probably best to make something else. Add the chicken thighs, stir to coat the chicken in all the wonderful flavours and fry gently for 2 minutes. Instead, lemon zest and fresh lemon juice add tart brightness to the dish. Bake the chicken uncoveredfor 45 minutes to 1 hour, or until the chicken is light golden brown,basting occasionally. Enjoy. Preheat the oven to 170C/150C Fan/Gas 3. Heat the oil in a large Dutch oven or heavy-bottomedpan over medium-high heat until beginning to smoke. In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. 8 bone-in chicken leg-thigh combos, skin scored a few times; 5 garlic cloves, crushed; 34 cup fresh oregano leaves, plus extra to serve Transfer the chicken and its marinade to a baking tray large enough to accommodate everything comfortably in a single layer (roughly a 30cm x 37cm tray); the chicken skin should be facing up. Preheat oven to 425 F/220 C. Addenough of the olive oil to a large baking dish so it coats the bottom. Excellent. Thank you so much for this recipe! I added lots more carrots and onions. this recipe was perfect i used boneless breast with skin on. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside. Pat the chicken dry, and season well with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pan over medium-high heat until beginning to smoke. Salads like tabbouleh can make your tagine extra delicious. The warm spice deck coupled with the flavors developed in the pot are just wonderful.
Chicken tagine with olives and preserved lemon is a meal to savor The chicken is cooked slowly in a special pot called a tagine, which is named after the dish. 4.
Yotam Ottolenghi's chicken Marbella - YOU Magazine Yes, a proper tagine would be ideal for this recipe, mainly thanks to the flavours apparently produced by the traditional unglazed earthenware, but my aim in this column is always to produce a great version of the dish that is workable in your average British kitchen. Ingredients Yield: 4 servings 5 cloves garlic, finely chopped teaspoon saffron threads, pulverized teaspoon ground ginger 1 teaspoon sweet paprika teaspoon ground cumin teaspoon turmeric. "This tagine has a bold, bright flavor infused with preserved lemon, olives, and Middle Eastern spices. Danielle Centoni, 1 to 2preserved lemons, quartered and seeds removed, 1 whole chicken, cut into pieces, skin removed, back discarded or reserved for another use, 2 large white or yellow onions, finely chopped, 1 teaspoon turmeric(or 1/4 teaspoon Moroccan yellow colorant), 1/4 teaspoon saffron threads, crumbled, optional, 1/4 to 1/2 teaspoon ras el hanout, optional, 2 handfuls pittedolives(green or red, ormixed), 1/4 cup water, approximately, if using a tagine. Lamb or beef are both acceptable options, but chicken is the most common. Like any stew, a tagine needs some liquid in which to slowly braise the meat. Step 1.
Sprinkle over the chicken mix, then bake for 25-30 minutes, until golden brown and bubbling. This is the new addition to our meal rotation and an excellent dish to serve guests. There are many different ways to make a chicken tagine, but the most common ingredients include chicken, onion, garlic, ginger, cumin, cinnamon, saffron, and olives. The chicken should be deeply browned and the juices should run clear. Servingrice on the side also helps you soak up the tasty juices. Mix garlic, saffron, ginger, paprika, cumin and turmeric together. Season to taste and top with the remaining coriander, chopped. Food styling: Emily Kydd.
OTTOLENGHI LAMB TAGINE RECIPES All You Need is Food - Stevehacks Get it free when you sign up for our newsletter. Along with tagine, serve zaluk, Moroccan carrot and chickpea salad, harira, and stuffed green olives with garlic-infused olive oil as side dishes. Once the oven is hot enough, put the tray in the oven and roast for 35-45 minutes, until the chicken is coloured and cooked through. Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1-2 days, stirring the ingredients a few times during the process. Scatter with olives. It was mouth-watering FANTASTIC . However, home cooks may find it more practical to put the tagine in a low oven or over low heat on the stovetop instead. 8 whole chicken legs (ie, each with a drumstick and a thigh; 2kg in all) 16 medium charlotte potatoes, peeled (about 800g net) 3 large onions, peeled and quartered 120g pitted prunes 30g grated fresh ginger 100ml soy sauce 90ml pomegranate molasses 1 tbsp maple syrup 120g sweet mango chutney Thank you once again, Jenn, for making me look like an expert cook! Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). It's delicious, but completely changes the character of the dish, thickening the gravy and adding a confusing number of different flavours, which I can't warm to having tasted Roden's magnificent effort. Yes, really. The colors and textures of this dish combine to make it both economical and beautiful. Add the fennel to the liquids, along with the chicken pieces, clementine slices, thyme and fennel seeds. Roast in the oven for 15 minutes. It appears on our table in endless configurations, the simple traybake being the most popular with cooks and little mouths alike. Lower the heat to 180C/350F/gas mark 4, and cook for two hours longer, stirring every now and then. My kids went as crazy for this as I think they would in a KFC. Melt 40g butter in the same saute pan on a medium-high heat and, once it starts to foam, fry the onion, stirring now and then, for eight or nine minutes, until soft and caramelised. Meanwhile, soak the apricots and raisins in a little of the hot stock and set aside for at least an hour. Mazouz uses far too much, however, making his dish very watery and bland.
Yotam Ottolenghi's traybake recipes | Food | The Guardian If there's any browned bits at the bottom of the pot, deglaze with a splash of stock or water. You should roast each vegetable before simmering it to give it some color. Keep these coming this is a 5 star dish. The tagine is traditionally made with a clay pot, but you can also find them made of metal or ceramic. Preheat the oven to 220C/gas mark 7. ), Lamb Tagine With Preserved Lemon and Olives Recipe, Moroccan Chicken or Turkey Kebabs (Brochettes) Recipe, Moroccan Chicken and Onion Tagine Recipe With Djaj Beldi, Moroccan Chicken Tagine With Potatoes and Olives Recipe, Stovetop Moroccan Chicken With Preserved Lemon and Olives, Moroccan Chicken Tagine With Chickpeas and Raisins, 6 Moroccan Chicken Dishes for Special Occasions and Company Dinners, 6 Moroccan Super Spices That Boost Your Health. Add enough of the olive oil to the tagineto coat the bottom. Did it take a long time to cook the thighs? I don't have a tagine, so I roasted the dish in the oven. The 175ml suggested by Gourmet produces quite enough well-flavoured sauce, once augmented by the chicken juices and the moisture from the onions. Cook the chicken and onion for 3 minutes in a book to brown a few items. Remove the chicken from the pan and set it aside. Typically made of clay or ceramic, the tagine is used in northern African cuisine, and it is distinguished by its wide, circular base and a cone-shaped top. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. button It is served over couscous or rice with a flavorful sauce made with spices and garlic after being braising. Once I found this recipe, I decided to combine the two. Serve with more fresh cilantro Remove tray from the oven, transfer chicken, sweet potatoes and everything else to a large platter, sprinkle with some fresh cilantro, and serve.
The spice deck is also very easy to modify depending upon taste and spice level desired. 100ml arak, ouzo or Pernod4 tbsp olive oil3 tbsp freshly squeezed orange juice3 tbsp lemon juice2 tbsp grain mustard3 tbsp light brown sugar2 medium fennel bulbs (500g in total)1 large organic or free-range chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices1 tbsp thyme leaves2 tsp fennel seeds, slightly crushedsalt and black pepperchopped flat-leaf parsley, to garnish. This was delicious I made it with both chicken breasts and thighs in a Dutch oven. This recipe, tweaked a bit from Cooks Illustrated, does not call for preserved lemons, a specialty ingredient that can be difficult to find. The courgette, pea and basil soup is my pick of the bunch. Method. Put chicken on onions. Serve with couscous. Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. 2. There are many possible answers to this question, as there are many different types of Moroccan lamb tagine with various accompanying flavors. 2. . Glad you enjoyed it! And do you serve yours with bread or couscous? We had Moroccan night so we kind up amped it up but the entree was a real winner! Hope you enjoy/enjoyed! Should I add more flour like I would for gravy? Whatever the weather, this colorful and fresh salad will add a splash of color to your tagine or barbecue. Turn off the heat, and let the tagine cool for about 10 to 15 minutes before serving. Place chicken over the veggies and pour over any remaining sauce.
Roasted chicken with clementines & arak recipe - Ottolenghi I am making my chicken tagine in the.
Cook up the true taste of Morocco with Chicken and Preserved Lemon Tagine ottolenghi chicken tagine Drain, refresh and leave in the colander to dry. Delivery Information: UK delivery from 5.95. From there, I followed it per the directions. For the amount of work involved, the depth of flavour is remarkable; plus, there's the bonus of minimising the washing-up. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
Chicken Tagine with Lemon and Olives Recipe | MyRecipes Confit tandoori chickpeas recipe - BBC Food Roast chicken with dates, olives and capers - Ottolenghi There are many different types of tagines, and they can be made with chicken, lamb, beef, or vegetarian ingredients. A tagine is a cone-shaped pot with a small hole in the top that allows steam to escape while the food is cooking. 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). A tagine can be baked in a gas oven, but it is best to avoid overcooking the ingredients or they will dry out. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Reduce sauce if necessary until it is quite thick. Slow-cooked stews of meat, poultry, and fish are common ingredients in Moroccos tagine, which is traditionally used to cook. Browned skin not only adds a lot of flavor to the chicken, but it also leaves golden bits on the pan (called fond). Heat the oven to 190C/375F/gas 5. 2 teaspoons olive oil. JavaScript seems to be disabled in your browser. Serve with bread, couscous or tabbouleh. Scatter over chicken. I am amazed how the onions almost disappear depending on how I chop them, but the carrots are always a hit although the cook times vary depending on thickness of carrots. Heat the oven to 180C/350F/gas 4. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. To begin, combine the spices in small bowl. Stir well with your hands then leave to marinate in the fridge for a few hours or overnight (skipping the marinating stage is also fine, if you are pressed for time). Then place the chicken in the sauce bowl and toss to coat. Made with preserved lemon and olives, you can cook it in a traditional tagine or the oven. Transfer to tagine, if you are using one, or leave in skillet. Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. I add celery, red peppers and olives.
Chicken tagine recipes - BBC Food 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 usually just take kitchen shears and quickly snip off any excess skin or fat. Leave to marinate for at least an hour, or overnight in the fridge.
Moroccan Lamb Tagine With Apricots - Supergolden Bakes Using just ginger and saffron, as she does, allows the flavour of the chicken to really shine through even the vibrant yellow turmeric in Gourmet 's version seems unnecessary given the saffron. Serve the chicken on a platter or individual plates over a bed of couscous. We had it with brown rice and peas. Violet olives seem to work better than the green ones used by M'Souli and Mazouz, which I find too salty-sour in combination with the preserved lemons. 1. Rice and lamb go well together, and rice can be easily substituted for starch as a side dish for lamb tajine.
How to make the perfect chicken tagine | Chicken | The Guardian Tagine is traditionally served over couscous, but there are other starchy options for this dish. Ingredients. This was so-so-so good! Pour off and discard all but 1 tablespoon of fat from the pan, reduce the heat to medium, and add the onion. Allow enough time for it to defrost in the refrigerator before reheating in the microwave. Pour the marinade and aromatics over, then roast for 35 minutes, basting now and then, until the chicken is nearly cooked and starting to brown. Using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. For the best experience on our site, be sure to turn on Javascript in your browser. Thanks! Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll saut until golden brown. The cooking times may vary depending on the size of your chicken. Reduce the heat to 350 F/180 Cand continue baking for another 20 to 30 minutes or longer. Method. 2 tablespoons chopped fresh cilantro. Garnish with a few oregano leaves, and serve with a sharp green salad and some good bread to mop up the lovely juices. Place the lamb tagine in a large ovenproof casserole or heavy saucepan on a diffuser medium-low heat, turning halfway through. This simple recipe for raita can be whipped up in minutes. Reading this on mobile? 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). Buy chicken pieces to save time.
Moroccan Chicken Tagine - Once Upon a Chef Excellent! Hareras are popular in Morocco, and they are vegetarian due to their vibrant flavors, including turmeric, cinnamon, and cumin. Once upon a time, I went to culinary school and worked in fancy restaurants. When the vegetables are soft-cooked, they dissolve into the sauce, and I enjoy how the broth thickens naturally. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. I improvised in one aspect. Leave a Private Note on this recipe and see it here. This is inspired by cacio e pepe, the Italian pasta dish coated in lavish amounts of butter, spicy black pepper and cheese.
Moroccan Fish Tagine (Mqualli) Recipe - The Spruce Eats I ran out of carrot so I subbed in dried figs and fresh cranberries! Spread out the chicken legs on a medium high-sided baking pan, along with all the marinade ingredients. Served over Couscous with naan. (See below for more information on both methods.). Ottolenghi Gift Vouchers - the perfect treatBUY NOW. Sprinkle over the ginger,. Preheat oven to 400F. Its a company-worthy dish yet easy enough to throw together on a not-too-busy weeknight. Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. This Tagine Chicken Recipe with Apricots is absolutely del. If youre in a group, chicken tagine is a delicious dish thats hearty, flavorful, and easy to make. You can make a gluten-free dish by stuffing green olives with garlic-infused olive oil. I use a large cast-iron braiser; a wide Dutch oven or heavy covered skillet will work, too. Drain the barberries and add them as well. Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152) My boys were luke warm. My colleague Esme Howarths mother cooked a version of this for her throughout her childhood. . Save my name, email, and website in this browser for the next time I comment.
Roast Chicken with Preserved Lemon | Ottolenghi - Ever Open Sauce Hi, would it be possible to add potatoes along with the carrots? This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-)WRITTEN RECIPE: http://goo.gl/BO0IIYINGREDIENTS- 1.5 kg chi. Think it would be great to simmer longer. Photograph: Felicity Cloake for the Guardian, Felicity Cloake's perfect chicken tagine. Mix the cooked couscous together with raisins, almonds, fresh herbs, and lemon juice and zest, and serve with the tomatoes on top.
Moroccan Chicken Tagine Recipe - The Spruce Eats I passed lemon wedges and harissa at the table." Please let me know by leaving a review below. A vegetable tagine is a Moroccan dish typically made with a variety of vegetables, spices, and sometimes fruit. marinate in the fridge for 35-45 minutes for a few items. I like both smoked meat and Moroccan food. post h3 {display:none !important;} IMPORTANT ANNOUNCEMENT: my were a success. Other beans, such as cannelloni and butter beans, work well as substitute foods. Whats the best way to serve lamb tagine? Heat the vegetable oil in the base of a tagine dish, or heavy-based casserole dish. In a large bowl, whisk together the paprika, garlic and buttermilk with three-quarters of a teaspoon of salt and plenty of pepper. Serve with rice, couscous or flatbreads. Cover the pot and cook in the oven for 40 minutes. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Definitely cook this dish again, Thank you very much! Florence Fabricant, Featured in: A Secret Kept Under a Terra Cotta Lid, 779 calories; 54 grams fat; 14 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 11 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 59 grams protein; 1037 milligrams sodium. I may be old, but I like to cook and try new recipes (this is a new recipe for me). As a result, my recipe below for tagine was inspired by a part of a saucepan that was heated over medium-low to medium heat. liverpool v nottingham forest 1989 team line ups; best crews to join in gta 5. jay chaudhry house; bimbo bakeries buying back routes; pauline taylor seeley cause of death White beans and onions, garlic, tomatoes, parsley, and spices are all used in Moroccos Loubia side dish. Add the chicken thighs to the pan and brown on all sides - you may need to . One of the best recipes of all time! This tagine is delicious! For the broth use roasted chicken bone broth and use more than called for, so that when the tagine is on its last ten minutes of simmering, remove the amount of broth you need for the couscous. There are many different types of tagine, but a few common dishes are chicken tagine, lamb tagine, and vegetable tagine.
Moroccan lamb tagine with lemon and pomegranate couscous I'm always happy to break out my fancy ras el hanout spice blend, but in Mazouz's recipe it seems like too much spice, especially in contrast to the clear flavours of Roden's tagine. You are a fabulous chef! Serve tagine directly from dish in which it was cooked, with Moroccan bread for scooping up the fish . Chicken tagine is a dish made of chicken, vegetables, and spices. Learn how your comment data is processed. Is that correct? Heat the oven to 180C/350F/gas 4. Mash the garlic with tsp salt and add to the pan. If you dont want to use this seasoning, make tagine without it because it adds a touch of authenticity to the dish. To make Vegetable Tagine, a key step is to roast each vegetable individually before simmering them with heavily spiced doused liquid.
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