WOW! So impressed with this easy to make recipe. Did not have saffron, or turmeric as some suggested, so that was omitted. It was still wonderful and flavorful. Husband is not much of a rice fan, but even he liked it. It made enough to have leftovers for tonights dinner. Will definitely make again with the saffron.
Used celery seed instead of flakes, otherwise followed directions to a "T". Husband and son loved that it had a little "kick" to it. Sprinkled a little inside the chicken and added cut up onion and celery while roasting. Next time (there will definitely be a next time) I will double the recipe and keep it on hand for future use.
Very good! Took the suggestion of others and browned chicken, removed to a plate, then added onion and garlic to cook. Added liquid and seasonings to pan, stirred together, then returned the chicken to finish cooking. Timing was right on. Served with noodles and green beans, this recipe was quick, easy and very tasty. Thanks!
DON'T FORGET TO USE THE DILL! I followed the recipe except to cook in a skillet on top of stove instead of the oven. Cooked covered and on low temp for about 35-40 minutes. Stirred 2-3 times while cooking. Last 5 minutes, turned up heat to brown/crisp the potatoes. Husband and son couldn't guess the "secret" ingredient was dill, but both gave it two thumbs up!
Made a few changes after reading reviews. Rubbed roast with garlic, salt & pepper and browned in oil. Did not use oven bag. Poured mixture over roast using my dutch oven on top of stove. Cooked 40 minutes, covered. The flavor was wonderful! 3 adults, 2 lb. roast, no leftovers!
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