Reviewed: Nov. 4, 2007

Mmm, lovely, a great stew to have this cold November week. I made a few changes, partly due to lack of ingredients, partly to doctor the flavour. I used half the amount of chicken (not a big meat-eater), no carrot, threw in a handful of raisins for extra texture, and added more spices until it was rich enough, probably doubled them all by the end. I also cut the broth down by half and it thickened up really nicely. It's a plus that I'll just have to make up a bit of couscous in no time every night before I pack this up for lunch. A winner.

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Reviewer:

Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

Reviewed: Sep. 26, 2007

It's really good dish- However, this dish is even better the next day - because it becomes more like gravy- instead of liquidy soup. It's very tasty- I added brown sugar and raisins to sweetened it. The raisins add little bit of sweetness in the soup- Very Good with Raisins.

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Reviewer:

DerAvi

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Seattle, Washington, USA

Reviewed: Sep. 18, 2007

The flavor is fantastic! I'm vegan so I left out the chicken and used vegetable broth but those were the only changes I made. It was very tangy and flavorful and was perfect over the couscous. Delicious! Thanks!!

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Reviewer:

CHARIANDER

Reviewed: Jul. 11, 2007

Made this for dinner tonight and invited my neighbor over. We both loved it! And my 18 month old devoured hers! The only thing I did differently was added just a bit more cayenne pepper than the recipe asks. The aroma in my kitchen was delicious and the meal had plenty of taste to it!

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Reviewer:

KANABEANS

Reviewed: Apr. 15, 2007

Good subtle flavors, though I might have preferred a little bit more spice. I was wary of the cinnamon (and accidentally added quite a bit!) but it really enhanced the chicken and was not at all overpowering. I ended up with something pretty watery, but it was still great with couscous, and I used the leftover chicken/sauce over whole wheat penne pasta the next day. Yum!

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7 users found this review helpful

Reviewer:

xocolat

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Santiago De Compostela, Galicia, Spain

Reviewed: Dec. 4, 2006

I'm not a big stew person, but I enjoyed this one for a whole week. If i were to make it again, I'd add more veggies. I reduced the broth because I thought it would be more fitting as a stew. As I was pouring it it, it looked like so much.

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Reviewer:

WHITNEYBROOK

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Arlington, Virginia, USA

Reviewed: Nov. 4, 2006

This is absolutely delicious and visually appealing, too! I noticed one reviewer said it was bland and another said it was watery, so I increased the spices a bit and decreased the broth to 30 ounces instead of 48. I also added a handful of golden raisins. Once you add the carrots and zucchini, cook for about 15 - 20 minutes or just until fork tender.

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56 users found this review helpful

Reviewer:

Ginna

Cooking Level: Professional

Home Town: New York, New York, USA

Living In: Camden, Maine, USA

Reviewed: Aug. 27, 2006

This is an easy and delicious recipe. I made a few changes and it still turned out fabulously. I was out of cloves so I substituted allspice. I used about 4 chopped fresh tomatoes instead of canned and omitted the chicken broth, zucchini, and carrots. I also used whole skinless chicken thighs since I don't care for white meat. This is a wonderful, rich, and warming stew that is great served with a dollop of sour cream.

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Reviewer:

SAHARA2

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Atlanta, Georgia, USA

Reviewed: Aug. 8, 2006

The only reason I didn't give this 5 stars is because I made a few changes. I used Chicken thighs instead of breast, and I added them whole. They end up breaking up really nicely. I was also out of cloves so I used all spice, and added garlic cloves in with the onions at the beginning. But this recipe is GREAT. Lots of nice flavors. Make sure to salt it at the end to bring out all the flavors.

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26 users found this review helpful

Reviewer:

BRIEAHN

Cooking Level: Expert

Home Town: Lawrence, Kansas, USA

Living In: Des Moines, Iowa, USA

Reviewed: May 16, 2006

I made this last night for dinner and was plesantly surprised but the mix of flavours. I was a little hesitate with the idea of marrying chicken with cloves and cinnamon, but it really does go nicely together. I changed the recipe a little bit (partly by accident as I live in the Netherlands and can't speak Dutch so I bought lentils instead of beans!!!). I didn't have any tumeric or cayenne pepper but I added sweet paprika and pepper to the dish along with the cloves and cinnamon. It was absolutely beautiful. I have the leftovers with me for lunch!! I was describing the dish to a friend on the phone and he was so impressed he's willing to forgo his usual dislike of vegetables and grains to try it out!

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3 users found this review helpful