Spicy Chicken

A delicious recipe Pets. I love spicy food and hot food. I found that this recipe has a wonderful well-balanced mixture flavours. What we really liked was that the flavours went right into the bones of the chicken bones. My family seat at the table sucking on the bones and then they went back for seconds. This is a lovely aromatic tasty meal and it is very easy to prepare. Thank you for posting it for us Zaarians and I hope that this recipes attracts a lot of 5 stars because it deserves it.

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I've never made Indian or Moroccan cuisine before and have been wanting to try some. This turned out to be the perfect recipe to try. It was easy, ingredients were easy to find here, and the taste was subtle and not overpowering. The aroma in the house was unbelievably wonderful during the two hours it was in the oven. The meat was fall off the bone tender. DH (who insists he will never eat anything with curry powder - He,he,he...)pronounced it a five star. Thanks for this delicious recipe.

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Really delicious! My only "problem" with this recipe is that PetsRus does NOT mention that you MUST have bread for the lovely, full-of-flavor "sauce"! We were scrambling to find bread because there was no way we were going to waste it! I cooked this in the oven for 1 1/2 hours, and the meat really did fall off the bone. Next time (and there will be a next time), I'm going to try chicken breasts, because I think the cooking method will keep the white meat moist and succulent. The spice combination was wonderful, even though I had to use powdered cardamom (1 1/2 t) and cinnamon (1 t). Very easy to prep and prepare, and the end result was delicious. Great recipe that we can't wait to make for friends!

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What a wonderful dish! Despite the many spices, this was not overwhelming. I served this with a large green salad, and a side of garbanzo bean salad. I'll be making this again, thanks.

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Used 2 lbs boned chicken breast, doubled garlic & ginger, and opted for c. powder over g. masala. Added 4 chopped carrots before putting the lid on the crockpot! Cooked 3 hrs on high. Added 1 c. chopped, fresh spinach 1 hr before done. Had to add salt, but GORGEOUS! DH & I agreed on 5 stars & chicken didn't taste boiled to us (see above). Will make again. Thanks so much for sharing this.

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This is amazing chicken. I used boneless, skinless thighs. Did a little googling and had to use a combo of cinnamon and nutmeg to sub for the cardamom(thought for sure I had some!). Everything else was by the book--browned the chicken, then removed and sauteed everything else. Added the chicken back to the pan, mixed it all together, added the stock, covered,and threw it all in the oven for 1 hour 30 minutes. PERFECT! It just comes apart with a fork, and is tender, juicy and flavorful. Served with jasmine rice and a veggie, it was to die for. Not something my young children wanted, but my husband and I LOVED it! He took leftovers to work today, and I'm sure the rest won't last much longer. Thanks for a great recipe Pets!

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This was another recipe that I have been meaning to make.Thanks to all the herbs and spices you sent me...I made it ! This was so good Annelies! The house smelled wonderful!! We both love spicy foods and this was just right . I made it with chicken thighs and served it with basmati rice and vegetables.

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I had to get DH to cook this one. We didn't have cardomon pods and he didn't think to use the cardomon powder in the cupboard. I could smell it cooking while I was working in my office. Just about drove me crazy. Very good. Kids aren't big on eating curry but DH and I loved it. He used chicken thighs and cooked it in the oven. Served it with rice and broccoli as a veggie.

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I think this is probably one of the best recipes I have EVER made in my entire life. My apartment smelled absolutely fabulous for the entire time this was in my oven. I dont eat chicken thighs or drumsticks, so I used halved breast pieces for this recipe. I didnt use whole breasts as I thought that the flavors would be better cutting them in half. WOW... It came out of the oven, and I swear I was looking through the glass lid of the pot I baked this in, and I was just in awe. I couldnt believe that I made it lol... it looked like something I would get at a high-end restaurant! When I took the lid off..my gosh, I was in heaven! All of the different ingredients made for such a perfect meal that smelled OUT OF THIS WORLD! I used 3 chilies, and boy oh boy, I must tell you that this was VERY hot and nice and spicy. I served this with a nice sized portion of basmati rice, and some flatbread as well. I will be making this many more times. I cant wait to have guests over so I can make this lovely meal for them. Annelies, you have made me one very happy woman, and my BF told me to make sure I said that this was DEELLLIIICCCIIIOOOOUUUUSSSS!!! Thanks again! YUMMMMMMMMM!!!

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I did everything according to the recipe, with the exception of using 1 1/2 tsp. lemon peel for the lemon zest since I didn't have any fresh lemon on hand. I didn't care for this recipe at all. It was way too liquidy, and even after only 4 hours the chicken was so tender it was mushy, not very appetizing. I don't plan on making this recipe again.

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I used chicken breasts instead of legs and cooked it in the crock pot. The flavor did not permeate the chicken very well, and the sauce at the end was very thin. It was also not as flavorful as I would have liked. I think this dish would be a lot better if you removed the chicken at the end, shredded the meat, and returned the meat to the sauce to simmer for 10-15 min and then thicken it with a little bit of arrowroot or cornstarch. You might also want to use 50% more spices. I served this over sauteed cabbage and on the side we had green beans cooked with tomatoes, cumin seeds, turmeric, garam masala, salt, and butter.

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Love it!!! Added a combo of garam masala and hot curry and doubled the peppers~also added some raisins. YUM!!! Thanks for posting.

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I was in the mood to have a good curry. This was very disappointing. I went out of my way to buy all the required spices from the local Indian food store. I followed the recipe to the letter. The sauce was runny and tasted blah...even with all the spices listed. I was really disappointed because this took a LOT of time and money to make, and the results were not to my liking. I fished out all the chicken and threw out the sauce. Thank you for posting but this just wasn't what I expected.

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Wow! This was really a wonderful dish. I used 1kg (2lbs) of boneless chicken thighs, cut into large chunks, 1 1/2 cups of vegetable stock, 3 teaspoons of ground cinnamon, instead of the cinnamon stick, and 1 teaspoon of cardamom seeds (pounded in a mortar and pestle), instead of pods. I chose the garam masala option over the curry powder and I used 1/2 teaspoon of minced chilli from a jar. (I also used minced garlic and grated ginger from jars, and it didn't adversely effect the dish at all!) We'll be having this often! Delicious.

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This recipe deserves all the high praise that it has already received. I prepared it in the oven (using two boneless chicken breast fillets and the full amounts of everything else and using garam masala) baking 30 minutes at 350°F, then 30 minutes at 400°F. Chicken was perfectly tender and wonderfully "spicy" as promised; the pan juices fabulous over rice. Thanks for posting, Annelies!

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This is perhaps one of the most aromatic dishes I've ever made. I served it with Roasted Brussel Sprouts #56103 and spiced brown rice. Absolutely fantastic. I scaled this recipe way down to only 3 drumsticks (0.84lb), but made half the amount of sauce called for. It was fall-off-the-bone tender in about 45 minutes at 300°F. A few minor changes that served me well - I used freshly powdered cinnamon, clove and cardamom for better flavor and aroma. The sauce also needed a couple of dashes of salt. After the second step, I added the stock, chicken and let it simmer a minute before transfering it to a baking pan. My pan does not have a lid so I covered it tightly with a double layer of foil. Thanks for posting this fabulous recipe, Pets!

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Fabulous! The best chicken I have ever cooked, and it is forgiving of substitutes. I didn't have chilies so I added 1/2 tsp. cayenne, and I discovered too late I was out of curry powder, so I added a bit extra of all the other spices and some dry coriander to the mix. Fantastic! Great over rice. Don't leave out the cardamon or lemon -- they seem to be the lovely key to the dish.

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I used 3 lbs boneless chicken breasts cut into thirds (the ones I bought were HUGE - if they had been smaller I would have cut them in half). I also substituted 2 TBS minced freshly roasted & peeled HOT Hatch green chile because that's what I have on hand (it's chile-roasting season here in northern NM - yea!) I then baked the chicken in a dutch oven for 1 hour at 325F and then at 350F for 1/2 hour because I was in a hurry ( I was late coming home from work). The aroma of the baking chicken had my husband and I almost drooling - we didn't eat until almost 9:30 PM. I served the Spicy Chicken with jasmine rice. Perfect ending to a very long day! Thanks for a great recipe!

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Wonderful! This recipe goes into the crockpot quickly and makes for a very easy meal. I used garam masala (great flavor!) and only 1 cup of the broth (there is plenty of liquid there). Has a great Indian-type curry flavor overall (very flavorful!). I cooked mine for 4 hours on low and it was done perfectly. The onions were sooo good with it, I might add even more next time. Other veggies (carrots, potatoes, cauliflower) would cook nicely in this as well, I think. Thanks so much for posting another great recipe!

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I've been over and over this recipe trying to figure out what I did wrong but I can't find my mistake. Now, Dh really liked the dish and gives it 5 stars, I felt it deserved 2, so I'm compromising with 3 stars. I used the crock pot and felt the unattractive chicken tasted as though it had been boiled. I didn't find the dish very spicy at all but the thin sauce was flavorful served over rice.

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