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Tagines

one more: white meat and tagines

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one more: white meat and tagines

melon | Jun 4, 2006 04:28 PM

I have boneless chicken breasts and everything else I need to make chicken and olive tagine. Does anyone have any advice on keeping boneless white meat tender when it has to simmer in liquid like that? My experience has been that only dark meat really works for this. But I don't have any.

As always, thanks a million.

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