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Showing 1-4 of 4
on January 17, 2003
Loved the spices in this, they added wonderful flavour to the potatoes, the chicken too, but especially noticable in the potatoes. I'm tempted to try teh spices with just the potatoes sometime, baked, they would probably be great!! The buttermilk taste was a nice change. Thanks for sharing (sorry it took me so long to get around to adding the stars to this comment, don't know what happened the first time.)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 07, 2005
This one gets a split decision from me. The chicken was a big hit here. The marinade resulted in a tender, full-flavored meat that was a great combination of pepper and other spices. I left the paste on the chicken when i put it in the baking pan so it created a nice spicy shell that kept the chicken from drying out during baking. I contrast, I was dissapointed with the potatoes as they seemed to absorb little of the flavor from the marinade. My thick slices were between 3/8 and a 1/2 inch and took about 45 minutes to bake. Next time, I'll probly skip the potatoes or cut them 1/4 inch.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 08, 2005
I was rather disappointed with this recipe. It was edible, but not flavourful. The spices lacked any oomph! I might try the basic concept again, using my own spice combination. I won't make this recipe again, though. I marinated the chicken for 40 minutes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 08, 2004
Serving Size: 1 (313 g)
Servings Per Recipe: 4