Chicken M’Hammer

Upping the amounts of all the spices is a good idea, along with the addition of hot paprika or cayenne. I also typically serve this with harissa alongside, so the guests can dose the heat level themselves.

I really loved this meal. The only addition I made, based on other comments saying the spice could use a little kicking-up, was to add about 2 tsp of Urfa pepper to the marinade. It was delicious served over a Mediterranean rice. Next time I may add a preserved lemon. My whole family, including picky teenager, enjoyed it.

I substituted a tangine spice mix and also gave the sauce a healthy squeeze of lemon juice. I added small cauliflower florets in step 4 and increased amount of broth. Easy recipe and flavorful served over couscous.

This dish fell flat for me. It seemed one dimensional even though I used a mixture of hot, smoked and regular paprika. It definitely wanted more spice, and it seemed to call out for a sweet counterpoint. Perhaps golden raisins sprinkled with the almonds would help. The onion 'jam' that resulted when you reduced the sauce was good, however.

I agree with the critics that the spice hand for this dish. was on the light side. But now that the tragedy of Aleppo has faded from memory and is back in the market with its special heat , it would be just the right amount of history for the tepid Times

This was ok. Marinated all day. Had flavor but it seemed like maybe it needed something I couldn't quite put my finger on. Cinnamon maybe? Paprika turned it much more brown after cooking than the photo, which looks more like the color it was before cooking.

Paprika is only as bright red in color as it is fresh. This is one ground spice that needs to be replaced often. The flavor fades as well.

Definitely good, would make again. My family loved it. The sauce was mellow but sweet and tangy. I used skinless chicken breasts because that’s what I had on hand, but it would be better with skin-on chicken for sure. The chicken cooked through and the sauce reduced in much less time than the recipe called for, about half as long, although skin-on leg & thigh quarters would probably take longer to fully cook.

Excellent recipe. This dish was delicious and fairly easy to make compared to some NYT recipes. I used a fairly poor quality paprika and the dish was still very flavorful. Vidailia onions worked very well for me in this dish. I will use a higher quality paprika next time.

Very good, and I agree more paprika and some cayenne would "up" the flavor. Our chicken leg quarters probably weren't fully cooked, so I would recommend another 10 minutes of simmering (I believe the meat should be ready to fell off the bone). Another option would be to use separate thighs and legs. I would also recommend broiling on both sides of the chicken, so the skin is slightly charred and crispy on BOTH sides. We'll be serving this at a Moroccan-themed dinner party next week.

Delicious! We marinated it for probably 10 hours and it was very tender and flavorful--maybe could use a few other spices, and more of the paprika and cumin. We had it with jasmine rice. Four stars!

Tried this, it was tasty but no where near as red as the photo depicted. Perhaps it needs 2 tablespoon rather than two teaspoons of paprika. One could also add some cayenne for added spice.

How would one cook this in a tagline?