It's DH's 40th birthday today and we're having a big party on Sunday. Most people are coming in the afternoon (just finger food) but there will be about 20 for dinner and I'm doing a SC fest with a Moroccan theme (borrowing extra SCs from SiL and friend of other SiL). I've got a couple of questions for those experienced SCers out there about 'converting' a recipe from normal to SC:

Is there a rule of thumb regarding cooking time?
How much should you reduce the liquid?
If you increase the quantity does it increase cooking time?

I was thinking about using thighs instead of chicken pieces to make it easier to eat. Do thigh fillets cook up well?

Thanks girls...