There is a recipe that I love to cook for Moroccan Chicken; basically a single-pot dish of chicken cooked in chicken stock with dried fruit, onions, and spices, over a low flame until you want to take it off (http://www.food.com/recipe...). It has a first step of browning the chicken before putting it into the stew. I was thinking about skipping this step in the interest of time: because I try to cook on the weekend for the whole week ahead I have to use three large pans to brown all of the chicken parts, and it gets oil everywhere in the kitchen that then takes forever to clean. My question is, what will happen if I don't brown the chicken? Will it come out uncooked? Will it taste horrible? Or will no one really notice?
Bake up a large batch to enjoy through the holidays.
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