Reviewed: Oct. 25, 2009

My husband loves this recipe! We've made it several times and have not included the eggplant nor dried fruit. We've also used chicken breasts vs thighs . . . easy and delicious!

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Holly

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Reviewed: Oct. 20, 2009

Interesting. My friends loved it...me not so much. But it was a concensus amongst us all that it needed more heat. Something to spice it up a bit. Probably won't make it again.

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Tina

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Reviewed: Oct. 8, 2009

Tasty. Not my usual style but I needed a recipe without tomatoes so I made this and just omitted the tomato paste. Made it later with the tomato paste and couldn't tell the difference. I might play a bit more with the spices if I make it again but overall it's good!

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Kya

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Charlotte, Michigan, USA

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Reviewed: Oct. 5, 2009

This was a hit. I liked it a lot, but my husband flipped over it. And it made our house smell amazing =) I cut the recipe in half, but otherwise kept it the same.

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Karen

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 12, 2009

This recipe was fabulous. I cooked it in a large pan instead of the slow cooker, used chicken breasts instead of thighs (trying to save calories), and substituted dried peaches for the apricots. Because I was not using the slow cooker, I sprinkled all of the dry spices on the chicken and eggplant before browning them in the pan. I added the flour into the pan to cook out the raw-ness before adding the liquid and it thickened beautifully. Definitely a keeper, and the lemon juice is a must!

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Sarah D

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Reviewed: May 19, 2009

The flavors in this are really nice. Kind of mellow, but great. I made changes out of necessity, but am reviewing it anyway to share my experience. I made this on the stovetop instead of the crockpot because I had the luxury of being home (and didn't feel like washing two pots). After browning the chicken, I just threw in the onion to brown in the same pot, and then threw in the spices to toast a bit. After that, I dumped all the rest of the ingredients in. I left out the eggplant because we didn't have any and made up for it by adding more carrots, but I didn't change any of the spices. The smell in the house was just divine! I let it simmer until dinner (a few hours), but I was salivating the whole time. It tasted as great as it smelled. I served it with white jasmine rice, but I think basmati or couscous would have been a better choice. The hubby loved it -he commented on how great it smelled as soon as he walked in the door. and it was a hit with my 20 month old! She kept asking for more.... Great dish. Thanks!

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madeleine

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Reviewed: Apr. 10, 2009

I made this for company and got great results. The flavors of this were wonderfully complex and satisfying. I did make some substitutions though. I didn't have chicken on hand, so used boneless pork chops. And I also didn't have any cranberries. Next time I make this I'll be sure to add the cranberries. The only reason it's not getting 5 stars is I tried the leftovers with a little sour cream and it really smoothed out the flavor combination. It was excellent.

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shellymayo

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Mar. 30, 2009

Very good...Nicely innovative for those of us with out the pricey Tagine pot. We hate eggplant at my house and since everyohne said it cooked down to nothing, I just didnt see a reason to add the slimey gook to the recipe. I used a large butternut squash instead--peeled, seeded and cut in one-inch cubes. It was probalby about 3-4 cups total. Everything else I kept the same. 5 Hours on high was way too long, as pretty much everything turned to mush, but the flavor was out of this world. The seasonings were spot on. Next time I will use real garlic, not garlic-salt, and will add less broth/liquid. It was on the wet side. I think I'll also try cooking this in my dutch oven in the oven as I think that it would benefit from some caramalization. Thank's for a tasty suggestion.

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shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Mar. 28, 2009

Liked this recipe, we used bone-in breasts and added a little more tomato sauce and chicken broth, very tasty.

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AMYLEE01

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Mar. 20, 2009

Good recipe, maybe next time I'll add raisins.

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Lisa

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Reviewed: Mar. 15, 2009

I thought this turned out great - much more interesting than the the typical slow cooker recipes. I used frozen chicken breasts and shredded it into big chunks at the end. The chicken was delicious, super moist. I left out the fruit and adjusted the sauce a little to my taste (more cumin, fresh ginger, etc.). It's a great base, I think it would be hard to mess up. (And trust me I know how to mess up a recipe.) I served with brown rice and thought the leftovers were even tastier since the flavors seemed to blend even more.

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CarolineMom

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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Reviewed: Mar. 12, 2009

We really liked this recipe, with some changes. My husband dislikes eggplant, so we cut it out and didn't miss it. We try to eat mostly vegetarian, so I used vegetable broth and exchanged a big garnet yam for the chicken. Delicious!! The yam made it for sure - coming across a nice soft bite of yam was like finding a treasure! I also forgot to get apricots and used golden raisins instead, which plumped up really nice. I would recommend increasing the volume of broth until the layers are covered, or the top dries out. Also, 1 cup of couscous is barely enough for two people, so double it.

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EllynB

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Reviewed: Mar. 11, 2009

i am a beginner, so i followed the recipe almost exactly. (crock pot 6 hours low, fridge a couple hours, crock pot low 2 hours - maybe not a good idea.) it was ok. where was the exotic? i didnt taste it. consider breast meat as the sweetness of the dish maybe gets a bit much w dark meat? i think a little pepper flake for spice would have been a great move. dont skip the couscous.

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Roccie

Cooking Level: Beginning

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Reviewed: Mar. 11, 2009

WHOA! This was really a delicious recipe! I added a tsp more of flour, a tablespoon of chopped fresh parsley just because I had it and a tsp of dried lemongrass. I had NEVER cooked with eggplant (they scare me) but was glad I did. I also cup up a couple white sweet potatoes and will do so next time. Go for it. Don't OVERCOOK it though. I served mine over brown basmati rice.

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Liza+Mum

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Reviewed: Mar. 11, 2009

LOVED this! The smells were incredible when I got home from work. I did not precook the chicken. I didn't have apricots on hand but used cranberries and raisins. Also didn't have eggplant but put in mushrooms. Thickened up the sauce a little at the end with a roux. Awesome!!

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Mary F

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Reviewed: Mar. 8, 2009

Different flavors but good. The apricots and cranberries add a lot. I used frozen chicken breasts and shredded them in the last 30 minutes. I used sweet potatoes instead of eggplant. Served over Couscous this is a different and good dinner.

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Lisa

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Reviewed: Mar. 6, 2009

Very good but too sweet for my taste. Two onions seemed extreme. Really glad I only used one. Great with couscous.

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Debbie

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Reviewed: Mar. 2, 2009

My husband and I loved this recipe. I did add some hot pepper flakes to add a bit of spice. I don't think I had enough onions or carrots, but the recipe turned out great. This is a definite repeat for us.

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suzanneroever

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Reviewed: Feb. 27, 2009

This was a nice dish, though the flavor can be a bit overwhelming--the dried fruit became very syrupy and mushy and the dish was more gooey than I expected, but the flavoring is exotic and goes really well with the couscous.

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Bren

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Reviewed: Feb. 22, 2009

This recipe was really good - far different from our normal dinner. We used all chicken breast and put them whole, frozen in the bottom of the crockpot. We cubed and browned the eggplant, but didn't add it to the crockpot until there was about 2 hours left in the crockpot. Other minor changes included adding 1/2 can of black beans (the cumin seemed to be calling for them), about 1 tsp paprika and a few shakes of hot sauce, as some of the other reviews said it needed to be spicier. It was very easy to make and it made enough for my husband and I to eat all week!! I knew it was a good dinner when my husband told me it was a great find on the website. I think we will make this for company next time.

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THADANDBRANDI

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