You know, I thought at first that there wouldn't be enough dough, but it turned out to be a great crust-berry ratio. I reduced the sugar a little, for both the berries and the dough, maybe by a 1/4 cup total. I thought the result was still plenty sweet with just a hint of tartness from the berries. I don't have a cast-iron skillet either, just poured the cooked berries into a ceramic pie dish and then added the batter--I think next time I do this I'll use a cake pan with a similar diameter instead in hopes that the greater depth will prevent the spill-over (she wasn't kidding with the foil-lined baking tray). Overall, really easy to put together and great crust.

Reviewed On: May 20, 2009

The flavours were nice. I used water as per the recipe and not broth or stock as some reviewers have suggested, and the flavours were vibrant and fresh. I did not find it as labor-intensive as one reviewer, perhaps because I didn't bother removing the casing from the chorizo and I left everything in the same (oven-proof) pan, so there was no need to take out the chicken or dirty another dish. I'm giving only 3 stars because although it was good, it wasn't mind-blowing, and frankly, we just found it kind of a pain to eat. You really need a fork, knife, and spoon to manage it. Oh--it would be helpful if the recipe stated whether or not to drain the chickpeas (garbanzos). I sort of drained them, but left some liquid in.

Reviewed On: May 3, 2009

Didn't follow the recipe but rather the idea. Used a can of chopped tomatoes in place of broth as I was trying to pack as much nutritious goodness as possible into the dish. Added a jar of mushrooms (drained) as well. Also used two spoonfuls of creme fraiche (available in Europe but not in the States as far as I know, is like sour cream but is smoother to cook with). Basically, the formula garlic+red pepper+cayenne+liquid and cream of any sort=really tasty. My boyfriend thought it was great, so we'll be using this idea again in the future. I look forward to a day when I'm out of chopped tomatoes, so I can try the recipe as written. Thanks for this.

Reviewed On: Feb. 27, 2009