Reviewed: May 13, 2012

awesome! 1 hr was enough. i had boneless skinless breasts

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Reviewed: Apr. 16, 2012

Delicious! While the first go was a bit bland, In looking at some of the other reviews, I've made some changes to make it a tasty one-pot meal! We chopped 3 potatoes, doubled the liquid (one cup water, one cup white wine) bumped up the turmeric to 1 teaspoon, 3 Tablespoons tomato paste, added 2 chopped celery stalks, a few cloves of garlic, a bay leaf, and a few sprinkles of cayenne pepper. We cooked the chicken in the oven while preparing the other ingredients, and then shredded it before adding it to the pot. Perfect comfort food that never fails to disappoint!

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HaileyN

Reviewed: Apr. 15, 2012

The first sound out of my husbands mouth was Mmmm, so this get a five star from me! I did change the recipe a little bit, I opted to not add my parsley and spinach until I put in the potato - then I just put them on the top and let them steam for 10 minutes, then I stirred them in. I put in the entire little can of tomato past and only added one cup of water so my stew was just that, a stew - not soupy. I traded out the potato for a Jicama, which is a potato substitute (its sweeter and just delicious - even raw). I added a bay leaf and put my lemon juice in near the middle of the cooking time rather then at the end.

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VeggieHunter

Reviewed: Jan. 17, 2012

My daughter & I both drained our bowls and went back for seconds. Very nice flavor! I think making it as written would be fine, but I needed to make some changes, and here they are. I used chicken thighs. Because I cook for a crowd I used 10 thighs and doubled the other ingredients. I could have tripled the other ingredients for a better ratio. I used chicken broth instead of water to deglaze and added some white wine. I didn't have tumeric so used Cayenne which added a nice subtle kick. Loved it!! UPDATE: Next time I made it I followed the suggestion to not saute the spinach and just add it at the end. This didn't work for us as we didn't like the texture, which was very slimy due to the spinach. I suggest the saute step!!

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HappyInTheKitchen

Reviewed: Oct. 26, 2011

This was a great, fast, easy and healthy recipe. I too substituted cayenne for turmeric (because I didn't have any). I used 2 chicken breasts but 1 whole potato and 2 teaspoons of tomato paste. Next time I will use more spinach and parsley since they do wilt a lot during the cooking process, and I may try adding carrots or celery. Lemon juice was to taste and added right before serving. I cooked for the entire two hours.

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vixenvillain

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Aug. 11, 2011

I was so surprised that this simple combination of ingredients could yield something so delicious! I made this for a week's worth of lunches, and enjoyed it everyday. To make it a little easier I used rotisserie chicken, and like others I skipped the step of frying the parsley and spinach. Also, I don't love potatoes in soup so I skipped that. I will DEFINITELY make this again! Fantastic!

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Javagoddess

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

Reviewed: May 21, 2011

This is great! I almost doubled the amount of turmeric, added a bunch of red chard (didn't have quite 8 oz of spinach) and used lime juice instead of lemon. Also, I used a Yukon Gold potato since those tend to be a little moister. I'll be making this one again! Next time I might add some sumac.

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DomesticEngineer

Reviewed: May 18, 2011

Very good. Each time I make it I find myself adding a lot more liquid to keep it from burning down. I never have tomato paste on hand, so I use a bit of tomato soup.

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SusanneMH

Reviewed: Mar. 15, 2011

This was great. My entire family enjoyed this. My husband and I thought we should add more of the spinach, parsley and onions next time. Mmm Mmm Mmm!

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Elysa Weil

Reviewed: Jan. 28, 2011

Delicious and forgiving. I didn’t sauté the spinach and parsley to reduce the fat in this recipe, instead I added it right at the end so it would be bright green when I served it. To serve, I put it in soup bowls garnished with fresh parsley and parmesan cheese with sour dough rolls. This was delicious and I ate way too much of it. Absolutely a repeater!

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