Comments on: Djaj Bil Assal (Chicken with Caramelized Baby Onions and Honey)

By: Matt

Matt — Tue, 29 Jan 2008 15:55:34 +0000

I’m glad it turned out well for you. I generally prefer bone-on chicken because the bones add extra flavor. My wife likes boneless chicken. So when I make things that involve a whole chicken I keep the bones on the dark meat and make the white meat boneless. That way we’re both happy.

What I liked about the recipe is how different it is. It takes like nothing else in my “normal” repertoire.

By: Emily A.

Emily A. — Tue, 29 Jan 2008 02:19:39 +0000

I made this for my family tonight and it came out AWESOME.

I used boneless, skinless chicken thighs instead of the whole chicken–they came out really, really juicy and delicious.

Also, our grocery store didn’t carry fresh pearl onions, so I just used frozen ones–instead of blanching them, I just cooked them according to package directions and then rinsed off the sauce they’re packaged in.

I served it over whole wheat couscous.

Definitely a keeper: delicious!

By: Hillary

Hillary — Thu, 17 Jan 2008 21:51:00 +0000

I usually don’t like onions but this dish looks and sounds so appealing! Mmmmm…

By: Angela

Angela — Thu, 17 Jan 2008 11:47:59 +0000

This looks wonderful! I should really pull Arabesque off the shelf and use it more. (I think I’ve read t far more than I’ve actually cooked from it. It does make great reading, though!)

By: Tartelette

Tartelette — Sun, 13 Jan 2008 01:22:59 +0000

That sounds divine!

By: Matt

Matt — Fri, 11 Jan 2008 15:56:10 +0000

The chicken I used was free range. Some of the chicken’s I get are from Trader Joe’s and some are from the farmer’s market (the farmer’s market people are only there every other week).

By: Lunes

Lunes — Fri, 11 Jan 2008 15:03:33 +0000

Mmm I like the sound of this recipe, chicken & honey good combination. Will have to bookmark it for a rainy day! I hope the chicken is free range?