The Doctor’s Kitchen, pg. 178
After the frying then the oven, the onions caught a little, although not such that the bitterness came through. Also with the chicken the pan was a little crowded and struggled to crisp up while frying. Would use a larger pan and have a little care with the onions.
The carrots were roasted for 20 minutes, but covered with foil on the bottom shelf they were in the oven for much of the time the chicken was in there also.
Really enjoyed this dish. The chicken is beautifully spiced and when you eat it with the tahini yoghurt it feels luxurious. With enough of the nuts you don’t need rice.
