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Dorothy 3/2/2021 Really good. The combination of garlic, paprika and coriander has an unexpectedly delicious emergent flavor. I’ve never cooked chicken like this, but I absolutely would again. It ends up much juicier than boneless skinless chicken breast, and I also feel like it’s harder to overlook it this way. I couldn’t find endives but subbed about 1/8 of a cabbage instead. I mixed blood oranges and satsumas, and add a handful of quartered deseeded kumquats. Would recommend. Anonymous 2/9/2021 I made the recipe almost as written. After the suggestions on the Tamarind Chicken to use a roasting pan in the oven, I just cooked the chicken entirely in the oven. I roasted it at 450 for 20 minutes and another five at 425. My oven seems to require a little more time than most recipes call for. Anyway, I love, love, love the flavors! We had blood oranges, which are really sweet this year. They helped the radicchio and endive. The chili oil is sublime. I will definitel

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