Judy_Charlottesville| 07/20/2017
We've been making this recipe since it was published in 1997 and have made it dozens of times. It's an absolute favorite and guests always rave about it. Growing up, the kids always wanted this....and a couple of them are coming to visit this weekend, and this menu is their request! I follow the recipe fairly closely (no food coloring), always use boneless-skinless chicken thighs only, and it's always delicious. We serve it with grilled flatbreads (Fine Cooking June/July 2008) and Hummus with Tahini (same 2008 issue). This weekend, now that the kids are adults :-), we will start with watermelon gin punch (Fine Cooking August/September 2008)!!!!!!!
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