20 Reviews of Spicy Chicken

From: PanNan

On Jan 19, 2003

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.

From: Chrissyo

On Feb 8, 2003

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.

From: Lizzie-Babette

On Jun 15, 2003

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!

From: Melany *

On Jun 11, 2003

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.

From: ** Poppy **

On Oct 30, 2003

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.

From: FlemishMinx

On Mar 29, 2005

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!

From: ciao

On Dec 27, 2003

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!

From: love4culinary

On Oct 18, 2003

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!!!

From: CocoaVan

On Sep 9, 2004

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!

From: Dimpi

On Mar 10, 2005

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!