Even though I don't associate chicken with Greek flavors I thought that this was really delicious and creative. I left out the onion and added a little garlic powder. I also didn't really follow the measurements of the recipe and did everything by taste/look while trying to keep the proportions the same, and it turned out just fine. Thank you for the wonderful recipe!

Reviewed On: Nov. 19, 2009

I did make some changes to this recipe... I used 2 1/2 cups of sodium-free vegetable stock and 2 cups of water in place of what the recipe suggested, and I left out the celery and soy sauce. I put in maybe a half teaspoon of salt and a very liberal amount of pepper to make up for the lack of saltiness. However, the asparagus flavor definitely showed through and tastes really great combined with the starchiness of the potatoes. I over pureed mine though--next time when I make it I will leave some chunks of asparagus and potato. This is excellent with herb bread or crumbled blue corn chips. Thanks for the great recipe!

Reviewed On: Apr. 23, 2009

So delicious! Unfortunately I didn't have any cilantro, but to give it a little more taste I added about half a teaspoon of Santa Maria seasoning (normally used a barbeque rub but I put it on a lot of things). I started eating it right out of the pot, it was so good. Also good on a toasted whole wheat pita and with baked tortilla chips. Thanks for a great and easy recipe!

Reviewed On: Jan. 6, 2009