Reviewed: Apr. 23, 2013

This wasn't as flavorful as I was expecting based on the reviews, but it's pretty good overall. I used boneless/skinless thighs, and took other suggestions to use the blender on the chicken marinade -- it was probably easier than chopping everything finely anyway. I pretty much doubled the ingredients for the marinade, and let them sit overnight. The brown sugar did get hard after I added the chicken, but as things heated up and got stirred around the chunks went away. I used the whole can of coconut milk and no water, and served with couscous. Next time I think I'd add more red pepper flakes since I couldn't really taste them.

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Reviewer:

Jennifer

Reviewed: Feb. 3, 2013

Our daughter in Florida discovered it on this website and it has become a family favorite! She added a few more ingredients to make the broth more flavorful. Add two tsp. green curry paste, 1 cup organic chicken broth and a whole can of coconut milk. It makes you want to keep eating until it's all gone.

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Reviewer:

momar

Cooking Level: Intermediate

Reviewed: Jan. 15, 2013

Its a good recipe however i think 450 is a little high i think 350 is sufficient enough time. Following the cook's recipe it came out a little dry and no sauce but i give it an over all 4 stars.

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Reviewer:

lovinghappyhome

Cooking Level: Expert

Living In: Cranston, Rhode Island, USA

Reviewed: Jan. 4, 2013

It is Great!

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Reviewer:

Raymond

Home Town: Baytown, Texas, USA

Reviewed: Dec. 26, 2012

use dried corrilander

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Reviewer:

paliii05

Reviewed: Dec. 19, 2012

Very forgiving recipe as I made several mistakes/variations and it still turned out good enough that my kids (12 and 8) asked to have it again. My first mistake was cooking the syrup either too long or having the heat too high, as when I added the chicken, the syrup turned hard. I tried to break it up with a spoon and ended up sprinkling more sugar on the chicken as it browned. Second, I only "browned" it until it was no longer pink and should have browned it longer, I think. Other variations included making a paste with olive oil out of the marinade ingredients and marinating it for several hours, as suggested by other reviewers, and I used boneless, skinless chicken breasts cut into 2-inch chunks.

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Reviewer:

Vallie79

Reviewed: Dec. 14, 2012

Made this last night and we loved it! I used thick cut boneless pork chops instead (because that's what I had in my fridge) and I served it over quinoa. I added more garlic and red pepper flakes than the recipe called for - we like it spicy! If you like this recipe then you should try this one also: http://allrecipes.com/recipe/moroccan-chicken-stew/detail.aspx

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Reviewer:

Jill

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Dec. 11, 2012

This recipe is absolutly delish. My fiance whose father is from Trinidad loves this dish. He said "this is better than his parents" I was very nervous making this but it turned out incrediable. I did make one change instead of using water, I used chicken broth. Thanks for posting this!

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Reviewer:

piatahnia

Cooking Level: Expert

Living In: Germantown, Maryland, USA

Reviewed: Dec. 7, 2012

Tried this today and it was a hit with me and my fam! We're not Trinidadian so it was just "something different" for us. I served it over coconut rice with a side salad. Will make again. It came together easily and didn't take very long.

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