Reviewed: May 12, 2012

I LOVED this dish. Next time I will add more sweet potatoes. I doubled the spices but will add even more cinnamon. I also added raisins to the leftovers and ate it for breakfast. Was AWESOME! And very HEALTHY !!

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Reviewer:

JLODell

Cooking Level: Expert

Reviewed: May 4, 2012

DELICIOUS! So tasty and wonderful. I toasted pine nuts and added them on the top at the end, served over cous cous. There was a perfect amount of liquid, I didn't need to add any chicken stock as previous posters have suggested. This is going to be something I make often! SO good!

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Reviewer:

TessaAnn

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

This was a simple yet healthy and delicious meal. I will make it again in the future. Served it over quinoa for a nutritious meal.

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Reviewer:

Jods22

Reviewed: Apr. 20, 2012

This recipe inspired me. It thought the sauce sounded terrific and I made it with boneless loin pork chops, because that is what I had on hand. I also added a handful of frozen okra about 30 minutes prior to serving. Otherwise, I followed the recipe and the result was nothing short of out-of-this-world! I served it over a bed of couscous and my husband raved about it. By the way, I found that I needed a bit more cooking liquid that what was called for, but that's a minor point.

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Reviewer:

KAI

Cooking Level: Expert

Reviewed: Apr. 17, 2012

I liked this recipe --very good--but I too thought a bit bland so added 1/8 to 1/4 tsp curry to taste with all the other spices--made a HUGE difference! Try it!

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Reviewer:

Tammarie

Reviewed: Apr. 11, 2012

Didn't care for it. I felt it lacked flavor. I won't make again.

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Reviewer:

NFISCHER08

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Austin, Texas, USA

Reviewed: Apr. 9, 2012

Quick, easy, hearty and filling. Could have done with a little more flavor, though.

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Reviewer:

Mungular

Reviewed: Apr. 4, 2012

As is this is a two star recipe but if you triple the spices it is awesome. There are only 2 of us so this provides plenty of leftovers.

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Reviewer:

Jcash

Reviewed: Mar. 26, 2012

I like this because it is a hearty meal that is still healthy. I served it with a little bit of brown rice, but it was not really necessary, the stew itself is very filling. My husband did not care for the sweet potatoes in this recipe, although I enjoyed them. Next time I may try using plain white potatoes.

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Reviewer:

mkstevens09

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Mar. 26, 2012

This was a delicious dish. I doubled all spices except salt per other reviewers suggestion and added about half teaspoon of garam masala. Used a can of Rotel as it was on hand. I used chicken breast with rib bones as they were considerably cheaper, and shredded at the end. This could easily be done with a whole chicken in a bigger pot. Also added about a cup or so of vegetable stock and thickened with corn starch. Added a big handful of chopped fresh parsley at the end instead of the dried. Served over basmati rice and garnished with chopped green onions. Cilantro old be wonderful with this instead of parsley. Definitely saved the recipe and plan to modify for vegetarian friends soon. The sweet potatoes did kind of fall apart. Would shorten the cooking time just a bit. I cooked on high for 4 hrs. Would check it at 3 next time.

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