This is something I make from time to time, usually using leg portions. Normally I brown the chicken, then subject it to the slow braise treatment with assorted veg and north African-ish spices (chilli, paprika, cumin, garlic, ginger, caraway, lemon). This time I'd planned to do it that same way, but events conspired to mean I had to do it more rapidly, in a hot oven. It wasn't as good; the chicken didn't have time to get really soft and fall off the bone, and the flavours didn't mix and meld so well. Maybe, too, because I was in a rush I forgot some vital ingredient. Anyway, it was perfectly good, but not so good as it could have been, which is always a disappointment.
However, all was not lost. There were some dregs of vegetables and sauce left over. I mixed this with some beaten egg and chopped spinach and made a sort of frittata for breakfast. Now that
was good.
This is something I make from time to time, usually using leg portions. Normally I brown the chicken, then subject it to the slow braise treatment with assorted veg and north African-ish spices (chilli, paprika, cumin, garlic, ginger, caraway, lemon). This time I'd planned to do it that same way, but events conspired to mean I had to do it more rapidly, in a hot oven. It wasn't as good; the chicken didn't have time to get really soft and fall off the bone, and the flavours didn't mix and meld so well. Maybe, too, because I was in a rush I forgot some vital ingredient. Anyway, it was perfectly good, but not so good as it could have been, which is always a disappointment.
However, all was not lost. There were some dregs of vegetables and sauce left over. I mixed this with some beaten egg and chopped spinach and made a sort of frittata for breakfast. Now that was good.
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