I made the spice mix without poultry seasoning and tossed it with some boiled sweet potato cubes instead of roasting them. I used a pretty big pinch of cayenne because I wanted them nice and spicy, and also used 2 tablespoons of brown sugar. They were great.

Reviewed On: Jan. 10, 2009

I loved this - it's so cheap to make and still really delicious. I hate cilantro, so I used parsley per another reviewer's suggestion. The potato seemed to make the mix pretty watery, so for the first batch I felt like I added quite a bit of flour, but then I let it sit in the fridge overnight, and it seemed less watery the next day. I served it with an improvised version of tzatziki sauce, which went really well with it.

Reviewed On: Jan. 29, 2008

I've made this recipe a few times, and really like it. I tripled the sauce recipe so we'd have some extra to put on the rice that we like with it. I never had to add any water (which some other people recommended), but I didn't think the sauce was too thick without it at all. The marinade didn't seem to add all that much to the chicken the first time, so I stopped marinating it after that and just cook it in a little oil. Also, it was a little too spicy the first time, so I cut back on the chili paste after that as well. I used cashews instead of peanuts just because we like them better. I've also used the sauce with tofu, which is great.

Reviewed On: Jan. 20, 2008