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I accidentally doubled some of the ingredients in the "dryish sauce" - and ended up with a sauce condiment that my guests and I fell in love with. I'm still trying trying to recreate the wonderful accident of my first attempt at this dish, but my recommendation overall would be double or even triple all of the "sauce" components. Because even though in the original recipe the majority of it ends up as kind of a crust on the chicken, when you have a semiliquid version handy to dip into and/or to drizzle over other dishes, it's just amazing.