Very tasty! I browned the butter and almond sauce in a little saucepan to bring things together quicker and save me cleaning out the pan while the fish cooled. Heating the plates in the oven helped keep everything warm longer too. I served with creamed potatoes and every last bit was eaten. :) Thanks!

Reviewed On: Feb. 1, 2008

This was very easy and tasty, produced an impressive brown glaze with an exotic flavour. I made it simpler by not cutting the whole chicken into pieces, just cutting it down the breastbone and flattening it out in my dish 'butterfly' style. I mixed all the ingredients to be added in a jar and poured them straight on, brushing the sauce over the chicken a couple of times whilst cooking. I also took the advice of another reviewer and exchanged 1 Tbsp of molasses for honey. Took only a few minutes to prepare and my family were very impressed with the appearance and taste!

Reviewed On: Sep. 29, 2007