Reviewed: Oct. 28, 2009

I tried this recipe (made by stepdaughter) and I thought was good, but if marinated could be better. So I did it marinating and it was great, the chicken was much more flavorful. Today I thought of making it with chicken breasts (had my doubts) but reviews said it was good. This recipe is definetely not for anything other than whole chicken! There is not enough liquids from skinless/boneless breasts and it came out great in flavor but not saucy as should be (kinda grainy). Stick to original recipe and you won't be disappointed!

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Barby

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Reviewed: Aug. 16, 2009

I just made the couscous part of this recipe to go with the Garlic Chicken Kabobs from this site. It was very flavourful. I will make it all the time as I love couscous. I can't wait to try the whole recipe and will update when I do. I have never done a whole chicken.

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Leeanne O'Donohue

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Reviewed: May 31, 2009

Another great roasted chicken recipe!

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kybluestocking

Cooking Level: Intermediate

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Reviewed: May 30, 2009

My wife made this for me using smoked paprika and chicken breasts and it was delicious. The color, aroma, and taste were perfect. The smokiness of the paprika we used complimented the heat of the curry. We would have never finished a whole chicken, but we'll definitely give this another go when we have company and can finish a whole bird!

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TruthKid

Cooking Level: Beginning

Home Town: Amherst, New Hampshire, USA

Living In: Fort Drum, New York, USA

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Reviewed: Mar. 5, 2009

I thought everything in the chicken was great, but it seemed to only be on the skin and the flavor needed to marinade longer to get into the bird.. I didn't have couscous, so I made some rice pilaf instead.. Still a very good meal!..

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jan. 28, 2009

The balance in this spice mix was just perfect. I didn't change a thing and we all loved it.

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Harvestdance

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Reviewed: Nov. 16, 2008

I really liked this, it reminds me very much of the chicken at the ethiopian restaurant that I love. I liked the couscous but my kids didn't very much, maybe it's the texture. So next time I'll substitute it for basmati rice instead (like the restaurant). The spices are just right, flavour-wise. As for the amount of spices this recipe makes, SunnyByrd is right, this will stretch easily to accomodate more chicken. Oh ya, I used whole chicken legs instead of the whole chicken and baked them for an hour at the recommended temperature. I also didn't have lemon so used lime instead. Very good, I'll most definitely be making this again!

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Kim

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Sep. 15, 2008

Great flavor! I roasted my 5lb chicken on 350 as I usually do, because I was afraid 400 would be too high and mine was perfectly done in 90 minutes. Also, I think there was more than enough rub/paste for the 5 pounder, so if you're doing a 2 1/2 pound chicken as the recipe indicates, you may want ot reduce your rub by half. Thanks for the recipe - a keeper!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 2, 2008

This was a very nice curry with some subtle additions. I used it mostly for the spice combination, and it came out great on boneless skinless chicken breasts. Make sure that you use smoked paprika - the plain mccormick stuff will not add anything to the recipe. Also, I was out of couscous so I made grits. The only thing that I changed flavor wise was not no duplicate the spices exactly in the grits - I wanted a little variation. I am sure you could add fruits like raisins or cranberries, and veggies as well. I will use this spice combination again.

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