This recipe came courtesy of the great chef Asha Gomes, who used to own a phenomenal restaurant named Cardamom Hill here in Atlanta and now hosts these incredible soirees in one of her spaces with small, intimate dinners. Anyhow... once I saw this I knew I need to make it and I LOVED it - it's become a repeat recipe over time. See below - I've modified the recipe to be a light sauté instead of a deep fry, and modified the garnishes and serving method.
Ingredients FOR THE CHICKEN:
FOR THE GARNISH/SERVING:
Instructions
1 Comment
9/26/2019 05:11:29 am
This recipe of yours is really impressive. I love the way that you added a bit of flavor to this traditional dish. If you ask me, there are a number of ways for you to make this even better. Of course, I am not saying that you should recreate this, instead, you should try to improve it. I can help you write a new recipe, however, we are still going to use the original as the backbone for the new one.
Reply
Leave a Reply. |
Archives
February 2019
Categories
All
|