Home Cooking


one more: white meat and tagines


Home Cooking 2

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.

Want to stay up to date with this post?

Recommended From Chowhound