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Reviewed Chicken Tagine with Olives and Citron Confit

Tuesday, Aug 7, 2012 on Cooking Channel

"It may be traditional to just combine and go, but I prefer to brown the chicken (especially the skin) before braising. "A couple of glasses of water" really means enough to come about 1/3 of way up the side of the chicken. Don't worry, the onions give up a lot of water. I used too much water to start and ended up having to reduce the resulting "