Chowhounds are high on a simple Moroccan-style chicken recipe with cumin, cinnamon, dried currants, and prepared salsa that won the million-dollar prize in the Pillsbury Bake-Off.
“I’ve been making this since it was first published,” says cinnamon girl. “I’m embarrassed to say I made it mainly [because] I was indignant that a recipe with a jar of salsa poured over some chicken pieces would win a $1M prize! But the sum of the parts proved to be greater than the individual ingredients.” She prefers it made with bone-in thighs, rather than the boneless called for. “Before I put in the liquids,” she adds, “I push the chicken to the edges of the pan, put the garlic in the middle and lightly cook, then put in the spices and stir them a bit being careful not [to] burn. It just adds something.”
“This is unbelievably good,” raves coll, who substituted beer for the water to good effect.
“It’s amazing how the salsa cooks down and changes—there are no ‘Mexican’ notes to this dish like I feared,” says Snorkelvik.