Comments on: Flattened Spiced-Herbed Chicken

By: Ever heard of Azerbaijan? « My Curious Palate

Ever heard of Azerbaijan? « My Curious Palate — Wed, 06 Jun 2012 03:05:08 +0000

[...] Recipe: http://www.azcookbook.com/flattened-chicken/ [...]

By: Kitty

Kitty — Mon, 21 Nov 2011 07:06:06 +0000

Hello, I am American girl and I made this recipe for my Azeri boyfriend and his cousin and they absolutely loved it! They love Borsch, so I will making that next and using your recipe! Thanks kindly for your blog. Would you have any suggestions for Christmas? Any traditional meals to prepare as we are planning HUGE Russian/Azeri dinner and some American your help would be appreciated.

By: Marysol

Marysol — Wed, 12 Jan 2011 18:51:20 +0000

Fari, that juicy chicken looks like an unforgettable meal!

Btw, had some difficulty leaving a comment on the latest entry, so, let me take the opportunity to reiterate my best wishes for a Healthy and Joyful New Year to you and your lovely family!

By: Nada

Nada — Tue, 28 Dec 2010 00:01:17 +0000

I see that some recipes have an arabic/turkish connotation in their name..

By: Nada

Nada — Mon, 27 Dec 2010 23:59:54 +0000

I just discovered this blog and sounds (and looks) good.
I’m Moroccan travelling a bit all over the world..I have had a flatten chicken in Egypt..It was tasty…it was simple but just tasty..juicy from inside.

I think I will spend some time reading this blog…and try some azerbaijani food..If you feel like trying Moroccan food, please visit my blog..

By: Farida

Farida — Mon, 27 Dec 2010 18:19:42 +0000

JACKI: Looks like flattened chicken is another universal thing:) Every culture has its own recipe. This is great! Thanks for the interesting info.

By: Jacki

Jacki — Mon, 27 Dec 2010 05:10:56 +0000

“Spatchcock, an old culinary term of Irish origin, is an abbreviation of “dispatch cock,” a phrase used to describe preparing a bird by splitting it down the back, spreading it open like a book, and pressing it flat for easy, faster roasting.” Diane Morgan

We usually do a chicken on the barbecue this way, without the added weight. It does cook faster and tastes wonderful. We have also done it in the oven, surrounded by the potatoes and vegetables. Yummy!

By: Farida

Farida — Sat, 25 Dec 2010 06:17:23 +0000

Thank you for all your comments, friends.

By: shannon

shannon — Sat, 25 Dec 2010 06:15:02 +0000

i like to flatten my chickens out and grill them nice and slow too.. Congrats on foodbuzz top 9!!

By: angi

angi — Sat, 25 Dec 2010 06:14:29 +0000

This chicken looks wonderful and interesting, I made something similar on my blog a little while ago. Apparently, in Italian cuisine, there’s a dish called “pollo al mattone” (chicken cooked under a brick), so instead of a frying pan, I used a foil-wrapped brick to press on the chicken. I would love to try it with your marinade though. Cheers!