i made a couple of adjustments to this and 1 of them were to wrap a basil leaf around each chunk of chicken while marinading and i also added a teaspoon of paprika and cajun spice to the mix and it was outstandingly tasty. i used blackend cajun to give it a smokey spiced taste
the key to this dish is to cook it slow for a melt in the mouth texture from the chicken
red onion can be substituted for white onion
i personally wouldn't swap the yellow pepper as it gives a nice sweet flavor and gives a bold statement within the dish
to serve as a main course make up some chicken stock and add curry powder and herbs pour over rice and bake in oven until soft---- family favorite---- [I posted this recipe.]
on Monday, July 06, 2009
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