"I can't believe I fried a steak in oil! I NEVER eat fried food, but this recipe if worth every calorie. Before I made it, the idea of the pretzel crumbs and the mango gravy in the same dish had me scratching my head, but the dish came together so well and adding the seasoned flour to the gravy complimented the meat beautifully. My husband raved about the dinner (I made all three dishes). Now all I need is more recipes that use fenugeek leaves - the store sold it in a two-cup package.
Thank you Aarti for developing this unique meal and thank you to all posters - your rave reviews encouraged me to give this a whirl.
Cathie Anderson

"I have made lots of greens and beans recipes and this is one of the best. The cilatro pesto was a brilliant idea. I made this with lactino kale and regular white beans (that's what was in my pantry). I don't think 1/2 cup of olive oil was necessary for the cilantro pesto. I will make this again but cut down on oil, especially if I serve it with any type of fried food again.
Cathie Anderson

"I have made lots of greens and beans recipes and this is of the best. The cilatro pesto was a brilliant idea. I made this with lactino kale and regular white beans (that's what was in my pantry). I don't think 1/2 cup of olive oil was necessary for the cilantro pesto. I will make this again but cut down on oil, especially if I serve it with any type of fried food again.
Cathie Anderson

"Based on the many reviews, I did the following: Made sure that the butter mixture was evenly distributed under the skin (I think this may have been why some people said the flavor didn't go all the way through the chicken. Lightly brushed the chicken with olive oil. Used a deeper pan with rack and put some water in the bottom to keep oil from burning and quartered the red potatoes. Probably because I had water in the bottom of the pan, my chicken breasts were not as brown as I would have liked. On the other hand, the breasts I used were HUGE - butcher didn't have "airline" breasts, which I suspect are 6 ounce size. Anyhow, flavors were great for both dishes and oven not a total disaster.

"Based on the many reviews, I did the following: Made sure that the butter mixture was evenly distributed under the skin (I think this may have been why some people said the flavor didn't go all the way through the chicken). Lightly brushed the chicken with olive oil. Used a deeper pan with rack and put some water in the bottom to keep oil from burning and quartered the red potatoes. Probably because I had water in the bottom of the pan, my chicken breasts were not as brown as I would have liked. On the other hand, the breasts I used were HUGE - butcher didn't have "airline" breasts, which I suspect are 6 ounce size. Anyhow, flavors were great for both dishes and oven not a total disaster.