tag:blogger.com,1999:blog-4663901912270935739.post5947969603841231727..comments2023-10-18T13:16:24.517+04:00Comments on The Fat Expat: Armenian ChickenAlexanderhttp://www.blogger.com/profile/14141884153180374138noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4663901912270935739.post-85207342481971174792008-05-07T23:19:00.000+04:002008-05-07T23:19:00.000+04:00Ok - followed the receipe exactly... except forgot...Ok - followed the receipe exactly... except forgot the saffron.<BR/><BR/>Also - no indication of the type of chilli to use, or indeed the dried chilli. So used 4 (yeah was in a spicy mood) "scuds" or Birds Eye type red chillis - Just chopped up with seeds intact and blended them with the 10 (TEN!) cloves of garlic and 50ml water. Had to add some more water to make a reasonable marinade...<BR/><BR/>Also - used Kashmiri chilli powder at the second stage - primarily as I was in a spicy mood, but also to add to the over all flavour / red aspect of the dish... though chilli flakes wouldn't have the same rounded effect...<BR/><BR/>Did I like it? YES - Love it and yes it was similar to the Jordanian "Tagine" - but perhaps better I thought... really liked it and will be playing more with it soon...<BR/><BR/>Cheers,<BR/><BR/>Bluey!DXBlueyhttps://www.blogger.com/profile/06801871436502391485noreply@blogger.com