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Mean, this is seriously the best 'Zaar recipe I've made! The balance of flavors in this is just incredible. It has so many layers, and the sweetness of the currant jelly is the perfect foil to all the heat. Be sure to have crusty bread on hand to soak up all the juice, because you will not want to waste a single drop.

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moxie July 03, 2003

This was unbelievable! I followed the recipe to the letter. (I too was skeptical about the amount of jelly - but it's part of the great balance.) Lots of layered flavors......... I wouldn't change a thing. My company took home the recipe. Had some buddies over for the game the other night and used the leftovers to make pizza! WOW!....... move over California Kitchen! Just make this one........ It's worth it. Thanks Chef

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polzers October 23, 2003

Top Notch! this is a fantastic way to make chicken breasts. the heat was just perfect. i could not find red currant jelly so i used black currant jelly instead. i don't think it hurt this recipe at all. i loved all the different textures in every bite. served this with rice and black beans and it was the hit of Cuban Night. thanks once again Mean! you are making me look really good.

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Arabannie September 03, 2003

Excellent. I rarely eat sweetened food, so perhaps a bit too sweet for me; however, my wife thought it was perfect. Excellent blend of flavors. Will definitely be putting this into the rotation. Thank you for sharing this recipe.

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bmerryman May 17, 2012

My family and I thought that this was a terrific recipe as written. I will make it many times. Thank you.

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bobbjanuary April 09, 2009

This is a wonderful dish! I added a little cayenne pepper because we like our dishes spicy. I didn't use the extra currants since the currant jelly had chunks in it. I served this with Lemon Rice and garnished with lemon wedges and fresh basic sprigs. Excellent meal!

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miss_treated1 July 23, 2008

Very tasty dish! We enjoyed this very much. Don't forget the lemon wedges - these are a must as they REALLY bring out the flavor. Thanks for sharing!

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Shannon Cooks August 13, 2007

This was very very yummy! I added a tsp of cayenne pepper to the rub spices because the bottled jerk spice I used just wasn't very spicy at all. I'm glad I did because it was perfect! Thanks Mean Chef!

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ThatGirl May 28, 2005

Made Jerk Rub(#117543), omitted the capers. Make sure not to cut the basil up too much. Great recipe, plan to make it again.

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Dalco May 01, 2005

Excellent Recipe...ingredients seem a bit odd but they all work together beautifully! Everyone loved this and I will definitely make it again soon.

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EinyOpi April 28, 2005
Cubano Chicken with Spicy Currant Picadillo