I didn't care for the taste of the sauce at all in the beginning. Even after reducing and thickening, I was thinking to myself "blech - I hope this turns out". And turn out it did - I couldn't get enough of it! I was only cooking for 2 of us, but I made a full batch of sauce and cooked each chicken thigh in individual ramikens (covered with foil for 35", then without for 10). I let them rest for 10 minutes and when we were ready to eat, they were fall of the bone tender. We ladeled the sauce cooked with the chicken over steamed rice and were in heaven. We'll be trying this grilled, on skewers with pineapple, and - oh, I have 20 different ideas! Thank you so much for recipe - a real keeper! So happy I made a full batch of sauce as we'll be using the rest as a marinade later on in the week.
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I didn't care for the taste of the sauce at all in the beginning. Even after reducing and...