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By Deantini
Added May 09, 2009 | Recipe #371142
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By rayvin
on March 08, 2011
I have been making this for years. It is absolutely wonderful. Love it !!!
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 accountBy bigbadbrenda
on May 15, 2010
I liked this and so did my husband. The only thing I did differently was put 1 tbsp peanut butter and I used the whole can of coconut milk. I thought it would be very hot but it was just right. thanks for posting.
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 accountBy Chocolatl
on February 03, 2010
The chicken itself was very moist and tender. The heat level in the sauce was about right, but there wasn't enough sauce even though I used only three pounds of chicken. I had to add some additional water to keep it from scorching.
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 accountBy Mikekey
on January 18, 2010
Delicious! I used thighs. Sauce is really good with just the right amount of "heat". I did miss-read the recipe though and added a CAN of coconut milk instead of a cup, but it turned out fine (and gave us extra sauce to put on rice).
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 accountBy LifeIsGood
on September 02, 2009
This got mixed reviews with my family. I loved the method of browning the chicken then roasting. It made for chicken that had a crisp outside and very tender/moist inside. However, the sauce was not to our liking. It may just be personal preference. Don't let that stop you from trying this recipe.
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 accountBy Debbie R.
on June 22, 2009
Delectable! Sure, it's kinda fussy to have to brown the chicken before roasting it, but it resulted in chicken that was so juicy. it practically fell off the bone and could be cut with a fork. The sauce is great too. I just spooned up some tonight, but tomorrow, I can take off the little bit of the fat that appeared in the saved sauce. A whole lot of the fat in the chicken skin had rendered in the pan during browning. I didn't have any ginger, so I substituted allspice and it was still great. I only used three pounds of chicken thighs. It filled an 11x13-inch pan perfectly. I'm not sure I'd try to make this sauce stretch to 4 lbs.
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Serving Size: 1 (404 g)
Servings Per Recipe: 6
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