Chicken legs simmered in vinegar (Dijaaj bil-khal) from Delights from the Garden of Eden, Second Edition: A Cookbook and a History of the Iraqi Cuisine (page 340) by Nawal Nasrallah

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Notes about this recipe

  • Eat Your Books

    Can substitute ground pistachios for parsley.

  • Avocet on May 31, 2014

    Excellent. We like it with balsamic vinegar, and I add more carrots, peas, and mushrooms than called for. Seasoning is nicely balanced. The pistachios are a nice touch. I chop them, rather than grind them so there is more texture.

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