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Total Reviews: 2
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By EverydayChef2
on March 14, 2013
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If you prepare the dish as written you end up with a five star dish.
By Kat121
on August 07, 2012
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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 soup. The spices were tasty but I found myself looking for some heat - cayenne, red pepper flakes, or something milder and more exotic like urfa or aleppo peppers.