Reviews by
Roseynut
This made a quick, elegant dinner. I used skinless breasts to reduce the fat, and I thought it came out just fine. Make sure your saffron is fresh!
By Roseynut |
April 7, 2009
This recipe is fantastically simple and fantastically good! I have made it twice now, once with the chicken sausages, and once with mild Italian sausage. I've sent it to 2 friends who have made it and raved about it. Add a little more garlic and maybe a touch of red pepper flakes to kick it up a bit.
By Roseynut |
April 7, 2009
MARKETPLACE
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