This was very tasty, and very easy. Made per the recipe. Froze the chicken and sauce separately, then combine right before cooking. (I was concerned that the vinegar in the sauce would make the chicken mushy if it was frozen together.) Served with smashed potatoes.
This is a very tasty recipe. My daughter and I really enjoyed the combination of flavors. I prepared a batch ahead of time and froze it in smaller portions. The amount of sauce was just right for us to have over rice.
Very good recipe. It has an interesting flavor that makes you wonder what it is. I served over rice with the sauce and we enjoyed it very much. I also agree, the sauce could be cut back and still have plenty of sauce.
Made these for Freezer Tag 2008. All the family loved the flavour of this recipe and I thought the sauce amount was just right, I would not have liked it with less . I followed the recipe exactly as stated but made double and dumped into bags and put in the freezer. I tried two ways to serve - First lot I let thaw overnight and cooked in oven and it turned out perfectly. Second lot I had frozen in an oven-ready bag and took this straight from the freezer and put it in the crockpot on high, with the addition of a cup of water, this turned out great too.
This was very flavourful and the chicken was very juicy and tender. I cut the chicken into chunks and mixed everything in with some brown rice and bean sprouts. There was more than plenty enough sauce, next time I'll cut it in half. A definite keeper, though.
I tried this recipe last night, my husband thought it was fantastic! I only changed a couple of things, I used sherry vinegar (did not have the ones in recipe) and grated nutmeg (no allspice, having trouble getting it where I live in Andalucia, Spain). As we had curry with rice the night before I served it with baked potato. I agree with you about the amount of sauce. I used a third with two chicken fillets, even less would have done the job. Thanks again, Sarah, for yet another fantastic recipe, Rossy.