I have a question about the recipe "Jean Anderson's Sweet Red Pepper Paste."
It looks delicious and I would like to try it. Any suggestions on how I can use it to dress up chicken (either pan fried, braised or roasted?). The recipe says to use it as marinade on chicken or pork: by itself, for how long, and what cooking technique would then be the most appropriate for chicken marinated in this sauce? Thank you!!!
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