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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Dec. 29, 2011
Very good recipe but it doesn't cook up as fast as it says. The glaze takes longer to reduce and I have needed to use corn starch. This is so good we made it two days in a row. The second day we diced up the chicken before cooking it and did more of a sauce than a glaze.
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Chicken Breasts Pierre

Reviewed: Sep. 3, 2011
Everyone liked this even our picky eater. Not to hard to make but a little messy (or maybe that is my cooking style). This has made it into our favorites!
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Sambar

Reviewed: May 9, 2011
1/2 cup tamarind is too much, must be a typo. Cut the tamarind at least in half depending on taste. other than that good.
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7 users found this review helpful

 
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