Although I have not used this exact recipe, I use this same method to make my own sourdough starters. Filtered water is very important as I have found using chlorinated water leaves an off, almost bad, smell. The only issues I have had with sourdough starters is the lid of my container blows off during high levels of activity. This has been the end of all my starters as the starter turns an unappealing grey color if exposed to air too long.

Reviewed On: Oct. 29, 2012

I followed the recipe as closely as I could. I had tenderloin tips available for the meat so I used it. Before cooking, I pounded the meat down to 1/4" then cooked it to medium on a hot, oiled, griddle. After the pieces were cooked I sliced them into bite size slices. Next time I make these, and it will be soon, I plan on splitting the relish and adding diced tomato to half of it. The roasted vegetable sauce was awesome.

Reviewed On: May 6, 2012

I made this recipe for 20 people last week and it was outstanding. I halved the spices and left most of the heat out of the sauce. I salted to taste ignoring the stated amounts. I also used crushed tomatoes instead of sauce and used an immersion blender to get the right consistency. I cooked the chicken in a convection oven which worked nearly as well as grilling. I served the chcicken with rice, naan, and Sriracha sauce and chopped jalapenos on the side. This recipe is easy, very tasty, and has wide appeal. I would recommend spicing it as stated above for the first time and adjust from there. Thanks Yakuta for sharing this wonderful dish!

Reviewed On: Apr. 8, 2012