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Even after the chicken was marinated for 24 hours it didn't have any flavor. Peppered pecans were good on a salad.

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padreaming February 18, 2008

This is wonderful. I have had it marked to make since ZWT and finally got around to making it. I had some issues with using the marinade that raw chicken had sat in so I mixed up a fresh batch, cooked down and used to baste the chicken as it cooked. It is delicious and full of flavor.

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PaulaG February 01, 2007

I chose this recipe as part of the "HEADS UP! You ZWTII players who miss your teammates....... event" SugaredAlmond was a fellow Cavorting Chef and our English Rose. Louise, this is an amazing recipe! I had the same problem as some of the other reviewers, as I couldn't stop eating the toasted pecans! Sticky, gooey, and yummy. Served with Mashed Potatoes Olé for a perfect dinner. Thanks so much for sharing. Nick's Mom

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Brenda. August 07, 2006

We loved this recipe and will definitely make this again. Thanks a lot.

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Kate in Katoomba November 20, 2005

I used up my year's supply of paper napkins during this meal! Sticky is right! Spicy is right! Baked in oven, but watch carefully so the chicken doesn't burn! Cover with foil if necessary. The suggestion of "soothing mashed potatoes" is apt and twofold: you need something to sop of the syrupy juices and a counter-balance for the spiciness factor. Served with freshly picked pole beans, too and some crusty whole wheat bread! MMmmm!! (I ate most of the toasted pecans BEFORE they ever made it into the dish. Had to start over.) Good job!! cg

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COOKGIRL September 27, 2005
Maple & Orange Chicken With Peppered Pecans