On Sat, 30 Sep 2006 13:31:02 -0600, Christine Dabney
> wrote:

>Heya Tammy,
>
>I am fixing the Qorma today.
>
>I had some boneless,skinless chicken legs, and I am using those. And
>huge onions. The aroma was wonderful even before I added the tomato
>puree and the spices.
>
>Now, it is just heaven. I am letting it simmer in my Le Crueset. I
>can barely wait til it is done!!!!!
>
>Wish I could afford to buy that book....but you can bet it will be on
>my ever growing list of cookbooks to buy once I am a bit more
>solvent....

I meant to mention also that I made this for June Oshiro's Minnesota
WWT. I made it in Barb's kitchen, natch. She later confessed that it
sounded a little "different" to her when I said I was going to make it
(that's a Minnesota thang, you'll have to ask a real Meenasotan for
the definition, but it doesn't sound like a compliment!). I converted
her :-)

I make it with bone-in (skinless) thighs. I remove the thighs from
the sauce and let them cool enough for me to remove the meat from the
bones, and then put the meat back into the sauce to heat through.
Easier using the boneless thighs, but I'm a cheapo skate-o and use the
99cent/pound bone-in thighs :-)

TammyM, questing to convert all to the wonders of Afghani and Persian
cookery