Why was my Moroccan Chicken bitter?
I made the Moroccan Chicken Tagine from the PB Cookbook last night. It turned out pretty good but had a bitter foretaste to it; a little like a lemon peel but not really citrusy.
I screwed up and put the mint in at the beginning instead of only for the last few minutes. I'm wondering if this was the cause for the bitterness or if the lemon peel is the cause.
Anybody else who has made it experience a bitter taste?
Also made the cauliflower rice but processed it down to a couscous-like texture. My wife couldn't tell the difference!
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