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PetitFour and Paul Prudhomme are genious'. I made this for a weeknight meal and found that it may have a lot of ingredients (I did not have the corriander), but was not difficult to put together. I served it over rice as suggested and my husband and I loved the complexity of the sauce. I DEFINITELY will be making this again. Thanks for posting this superb recipe.

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Cdubs December 11, 2003

This was really good. Perfect with freshly made bread.

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RiverM April 01, 2014

This is truly awesome! I served over pasta and my DH loved it!

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cam12 February 27, 2010

Delicious. Surprising to me, actually, is it had a bit more of a middle eastern flair, than I normally expect from Paul Prudhomme. But it was great, and my family ate it up! Thanks for the post!

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ElvisPresley99 February 10, 2010

Outstanding in every way. The sauce is heavenly and would be worth making on its own. Thank you.

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TheSource November 18, 2008

As with most Prudhomme recipes that I have tried this one has a long list of ingredients, and the preparation requires some time and effort. Don't be intimidated!!! It is well worth it, and your family and/or guests will thank you for it. A couple of notes: 1) Paul Prudhomme also includes 1/4 cup of raisins in the first group of ingredients, and 2)the first group of ingredients takes closer to one hour to form the thick paste that is described, not 10-15 minutes.

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fatback December 14, 2007

This is a fantastic recipe, I wasn't going to be daunted by the list of ingredients, so i made sure I had everything collected and measured out before I started, then the rest was a doddle. I also halved the ingredients and used lemon zest in place of the lemongrass; this is going to be cooked again and again in our family. Thanks

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ChefDebs November 08, 2005

This recipe is AWESOME. The flavors are incredible. I didn't have lemongrass, but it didn't make a difference. The list of ingredients is daunting but is very simple to prepare. What a winner.

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AngelicFantasia January 31, 2005
Tomato Cream Chicken