Comments on: Chicken Tajine with Prunes and Almonds Recipe

By: Lévana

Lévana — Sun, 07 Apr 2013 19:27:21 +0000

Susan, of course! Add a little olive oil, reduce the cooking time and the water a little, and proceed just as instructed:-)

By: Susan

Susan — Sun, 07 Apr 2013 17:31:08 +0000

Levana – can I make the tajin with boneless chicken breasts? If so, does the amount of water reduce?

Thanks!

By: Caryn

Caryn — Mon, 18 Apr 2011 16:52:09 +0000

I DID make your brisket. I was the one who asked about the cooking time. This is my first time using your recipes. I’ll let you know how things turn out. I cooked the brisket an extra half hour until it felt tender when pierced with a fork. Hope I didn’t overcook it, but it just felt too tough in my oven after 3 hours. Maybe my oven calibration is off.
Chag Sameach, and thanks so much.
Caryn

By: Lévana

Lévana — Tue, 12 Apr 2011 19:29:21 +0000

Good choice Caryyn! hope you are making my nrisket too1 Look in my seder menu file on my blog, I have two outrageous brisket recipes.
This recipe will serve 8 to 10. I would say double it, and you will have 4-5 servings of each left after the seder.

By: Caryn Halbrecht

Caryn Halbrecht — Tue, 12 Apr 2011 19:13:01 +0000

How many does this serve? What adjustments would you make for a seder for 20 people, when I am also making a brisket? Thanks!