Chicken in tart garlic sauce from Burma: Rivers of Flavor by Naomi Duguid

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Notes about this recipe

  • TrishaCP on May 24, 2018

    This was much better the second day after the flavors had time to meld. To be fair however, I probably only used about half of the garlic required, which was still about five or six cloves. Also, I wouldn't add all of the water called for unless you are cooking bone-in chicken- I used boneless/skinless thighs that cooked quickly and I think I would have liked it much better with less liquid in the sauce.

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