Quote:
Originally Posted by Numbah One
Why? Lock in the juices or something?
If you give me your recipe I'll take a stab.
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No, just gives a nice smokiness to the recipe. This is a different version than the Cook's Illustrated one I usually do, and they start with marinating the chicken in yogurt, then cooking under the broiler to char it. I'm doing the same thing, except a lot quicker so I don't cook the chicken.
This is the base recipe. I do recommend taking the time to do the optional directions - cooking the onion, blooming the spices, marinating the chicken.
http://www.thekitchn.com/recipe-slow...-kitchn-211284