The recipe is great! I had 4 skinless chicken thighs and a large squash (recipe calls for a small one), so I varied it a bit: I browned the thighs (6 min each side), then set them aside on a plate. In the same large pot, I started sauteing the onion and garlic with 1 tsp cumin to release the flavors, then added the broth to de-glaze the pot, scraping up the brown bits before adding everything. I also added a bay leaf, fresh ginger, ground black pepper and dashes of nutmeg and cinnamon. I doubled the broth (the added salt helped the flavors to pop), simmered everything for about 45 mins, and the chicken fell off the bone at the end! I served over rice.

This was very tasty! Like other reviewers, I was going to cut out the sugar, but still used 1/2 tablespoon because I splashed in a bit too much vinegar. I spread this on pita flat bread, and topped with feta, chopped tomatoes, and cilantro. My friend added a little extra salt and pepper and crushed black olives. Will definitely make this again.

Very easy and tasty! If you use fresh mushrooms, add 1/4 tsp of salt (the canned mushrooms usually have salt added.) I also added a clove of garlic and some red pepper flakes (just can't live without them!)