Reviewed: Nov. 16, 2009

Wow, this was delicious! I was rather skeptical, but I loved it. If I hadn't made some changes though, I probably would have given it 4 stars (it would've been bland). Aside from cutting up the veggies (dang butternut squash!) it was pretty easy to prepare, too. Like many others, I added some extra seasonings. 1/2 tsp cinnamon, 1/2 tsp turmeric, and 1 tsp cumin. I also added a full extra can of chicken broth because my vegetables were barely covered with just one can (I had rather large butternut squash and carrot though). I would probably do extra chicken next time, because the chicken tasted so good.

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KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

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Reviewed: Nov. 15, 2009

Awesome. I left out the chicken, added more cayenne, some cumin, and raisins. Turned out fantastic served with fresh pita! The extra cayenne definitely gave it a nice kick (1 tsp) and 1 tsp cumin kicked up the complexity of the flavor. I was also generous on the garlic and onion.

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gfcardinal

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Reviewed: Nov. 14, 2009

A new fall/winter favorite. Wonderful flavor and textures. Served over couscous. Will definitely make again. Next time I may add a little more liquid and mix the couscous in toward the end so it absorbs the flavors.

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ALLYPS

Cooking Level: Expert

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Reviewed: Nov. 13, 2009

The recipe is great! I had 4 skinless chicken thighs and a large squash (recipe calls for a small one), so I varied it a bit: I browned the thighs (6 min each side), then set them aside on a plate. In the same large pot, I started sauteing the onion and garlic with 1 tsp cumin to release the flavors, then added the broth to de-glaze the pot, scraping up the brown bits before adding everything. I also added a bay leaf, fresh ginger, ground black pepper and dashes of nutmeg and cinnamon. I doubled the broth (the added salt helped the flavors to pop), simmered everything for about 45 mins, and the chicken fell off the bone at the end! I served over rice.

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feeshette

Cooking Level: Intermediate

Living In: South Saint Paul, Minnesota, USA

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Reviewed: Nov. 12, 2009

EXCELLENT! This was a wonderful dish! My TWO-YEAR-OLD ate it! I couldn't believe it! I will add pictures of him cowing down! Someone suggested to add cinnamon, which I did, but will NOT do next time. Even though I only added a dash, I felt like it overpowered the whole dish. This was really a fantastic dinner and I am so happy to have found this recipe! Thank you!

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KelyFran

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Reviewed: Nov. 3, 2009

I made this last week and it was amazing how it turn out. I use a bit more spices as some of the reviews suggested. I use 1/2ts of turmic powder, 1/2 of cinnamon and 1/2 cumin. I also use mix peans which add it more test to it. thanks for sharing it

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sadia

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Reviewed: Oct. 31, 2009

My whole family liked this and we will definitely add it to our recipe box. I added a tsp each of cinnamon and cumin like others and roasted the squash in the oven ahead of time.

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Patty Page

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Reviewed: Oct. 27, 2009

Very tastey! Made just as stated this time. Next time I will double the chicken (we're big carenvours) and up the carrots to about 4 since we love cooked carrots in our house. Had a very light flavor that we really enjoyed. We served over couscous. YUM!

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Alie

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Reviewed: Oct. 24, 2009

I normally love these kinds of dishes but for some reason I didn't devour this one. I did substitute sweet potatoes for the squash I wonder if that was the problem.

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Anita

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Reviewed: Oct. 14, 2009

Wonderful recipe. Made absolutely no changes. The leftovers are even better the next day. Served it over a bed of cous-cous.

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MERIDIAN1976

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Reviewed: Oct. 13, 2009

So fragrant and delicious. Reminds me of the couscous I used to eat while living in southern France. I added about 1 tsp cumin, a dash of cinnamon, and maybe 1/2 tsp of turmeric. Delicious! I think I will take another reviewer's advice and add raisins next time.

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FruitSaladYummyYummy

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

My whole family loves this. Yummy and healthy!

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Amanda Y

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Reviewed: Sep. 11, 2009

This dish was easy to make and very yummy. I loved the butternut squash. My husband is from Morocco and approved!

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pob

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Reviewed: Aug. 26, 2009

I want to make this again and again and again!! It was so aromatic and the taste was just..ahhh!! I used chicken broth because that's what I had. I also used baby carrots, same reason. Serve it with couscous.

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kfoley101

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Largo, Florida, USA

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Reviewed: Aug. 18, 2009

This was totally awesome! I added a little cinnamon and nutmeg and used chicken broth instead of vegetable broth. I never would have thought of this combination of textures and flavors on my own and this was one of the most delicious things I've ever cooked!

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kmr0213

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Reviewed: Jul. 14, 2009

I made it as the recipe calls for... bland. not authentic and not "exotic" at all. it was edible, but threw away the leftovers.

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waterwingsfauxpa

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Reviewed: Jul. 8, 2009

I was very skeptical about making this dish - it seemed so vegetable-heavy, that I wasn't sure how the flavors would be. Boy, was I wrong! This got rave reviews at a dinner party I held. I made mine with a few modifications... For extra spice and middle eastern flair, I added 1 tsp cumin, 1 tsp coriander, 1 tsp dried red pepper flakes, 1/4 tsp cinnamon, 1/8 tsp turmeric, and a dash of ground ginger. I substituted diced yams for the squash since I didn't have any on hand, and diced tomatoes with mild green chiles since that's what was in my pantry. Also, I cooked this in the crock pot while I was at work. I put the raw yams at the bottom, and then layered in the rest of the veggies, raw cut up chicken, and sauteed garlic and onion. I mixed my spices into the broth, and then poured over the top. All of this was simmered on low for about 5 hours, but it was cooked through in about 3. I served this over couscous with a side of pita. YUM!

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Lola in the Kitchen

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Jun. 12, 2009

This was a great recipe. It was a great way to introduce a new flavor to my small children. There was enough of traditional flavors (like carrots) to keep them from being scared off. We all enjoyed it.

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Jaimy

Cooking Level: Expert

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Reviewed: May 11, 2009

Excellent!! Very easy to make (except cutting the butternut of course). Recommend making all of the vegetables consistent size, about the same as the garbanzo beans for the best mix in each bite. I added cumin and cinnamon as other reviewers have mentioned and it really benefitted from the additional flavor. Extremely filling, could have halved the recipe and still had leftovers.

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beansprite

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Reviewed: May 1, 2009

This recipe was very easy, and tastes very flavorful! I cooked the entire thing on the stove top in a Dutch oven. As someone else suggested, I added 1 tsp cumin and 1 tsp cinnamon. Serve with Jasmine rice. My husband asks me to make this every week, and the left overs taste even better the next day.

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