This is a family favorite. I use boneless, skinless chicken thighs cut into 1 inch cubes, but otherwise I follow the recipe. For my family of 7, I have to use 10 chicken thighs, and we don't have any leftover. Even my kids who I normally have to remind to eat their meat ask for seconds. To double the recipe, I do brown the meat in two separate batches. After they're both browned, I combine them and mix them with a double batch of the sauce.

Reviewed On: Apr. 26, 2011

Great, easy recipe. We have people with a milk allergy in my family, so I substituted homemade coconut milk (just shredded coconut plus water in the blender for a few minutes) for the milk and coconut oil for the butter. It had a little bit of a coconut flavor that played nicely against the chocolate. I think I will use a little less cornstarch next time. Only use the amount in the recipe if you're going to put the pudding into the serving dishes while still warm. Once the pudding cools with this much cornstarch in it, it gels and won't spread at all when you spoon it into a bowl.

Reviewed On: Apr. 19, 2011

Very good recipe. We have egg and milk allergies in my family, and this recipe easily accommodates us because it's eggless and uses oil rather than butter. I used apple juice in place of the milk. I did add about 1/2 cup sugar because my goal wasn't necessarily a really healthy muffin, but I may try to taper that down next time and see how low I can get it. I also used all fresh ground whole wheat flour because that was what I had on hand. My kids loved these muffins. My older ones remember blueberry muffins from the days before their egg-allergic little brother was born, and they're really glad I finally found a good recipe.

Reviewed On: Jan. 10, 2011