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Jan 9, 2013 08:39 PM

Indian chicken dishes with skin, ever?

I know Indians always remove the skin. But for those of us who aren't Indian who enjoy their food, do any of you ever leave the skin on to add richness to the sauce, etc? Or pan fry first to get a crisp skin and then go from there?

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  1. i've made chicken with chickpeas and spinach using skin-on (partially removed) leg quarters and shan's spice mix in slow cooker. we didn't eat the skin, but in cooking, its fat gave the chickpeas a fabulous silken texture and the sauce a deep flavor.