"The first time I made this bread, it was too salty and undercooked inside while burnt on top. I made a few modifications and it comes out perfectly each time.

1) Cut the amount of salt in half.
2) For the second rise in the loaf pan, let the bread rise 30-45 minutes. Mine did not reach the top of the pan, but still came out okay.
3) Bake for "

"I have made this recipe on numerous occasions with a few changes. It's always a hit and it's still just as delicious for lunch the next day.
First, I use a large dutch oven instead of a tagine. I use 3 bone-in, skin-on, split chicken breasts instead of the thighs. I eliminate the olive oil altogether. After cooking the garlic, spices, onions, chickpeas, tomatoes, and apricots, I add one cup of chicken broth. I bring to a simmer on the stove, then pop it in the oven for 45 min on 400.
Just before serving, I pull the chicken breasts out and take all the meat off. I put the meat back into the pot and stir it around a bit and toss the remaining skin/bones into the trash. I serve it over couscous (the Near East kind with pine nuts, from the box). Sometimes, I'll toss some dried currants into the pot as the couscous is cooking.
I love the harissa sauce - so spicy and great. I make mine with Fage greek yogurt. "