Reviewed: Feb. 9, 2012

This wasn't bad though I thought it needed more salt, maybe salting the chicken prior to cooking but it tasted a little bland to us.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

Reviewed: Dec. 4, 2011

Made with my kids tonight using left over turkey rather than chicken. My near 3 yr old had two helpings. I will make again, but I will reduce the potato and add about a cup more stock. Overall all very filling recipe and pleasing.

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Momof3

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 4, 2011

Was so good, my boyfriend is waiting for me to make it again...

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blacktamara

Cooking Level: Intermediate

Reviewed: Jul. 5, 2011

This is one of my go-too-stews. Just because I normally have these in my fridge I do sweet potatoes, carrots, red pepper, onion, and and entire package of frozen spinach. I have even replaced the chicken with chickpeas and it still turned out great. This recipe freezes really nicely as well. It always makes everyone in the staff room jelous when I heat it up at work :)

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Artemis

Home Town: Toronto, Ontario, Canada

Reviewed: May 27, 2011

I had thought I had coriander but did not. It would have helped this recipe. I added a touch of lemon pepper and chili powder to try to offset the missing coriander. I also added a can of chick peas which worked well. Hubby didn't stop at the store so I had no spinach. All in all, recipe was very good. I did not add potatoes and put stew on top. I will make again once I get some coriander.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: May 4, 2011

added cannelini beans and didn't use water at all..only chicken stock...no spinach either

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ihatecooking

Reviewed: May 1, 2011

This stuff is addictive. I made it with celery, bell peppers, scallions, and carrots instead of spinach. The family was very happy with the result. I used a dash of ground red pepper flakes, which was perfect and avoided hot spots of crushed flakes. It's not a bad idea to season the chicken with salt, pepper, cumin and garlic while cooking. This one's definitely going on the "heavy rotation" list.

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Fly by Light

Cooking Level: Intermediate

Reviewed: Feb. 27, 2011

The foundation ingredients here are good, but I changed it up quite a bit. Used prescribed amount of chicken, and all chicken stock and vegetable stock, way more than 2 cups. Did 3 Tsp of cumin, added 1tsp of curry powder and 1 tsp tumeric and 5 cloves garlic. Extra salt and pepper, It still need helped so I added a large can crushed tomatoes, and small can of whole tomatoes, That did it! Created the taste combo I was looking for. Also used mushrooms carrots, celery, and bay. Just a trace amount of potatoes (2 small) which I added at the end. Then a huge container of baby organic spinach once I turned off the heat. Delicious!

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Janice's Favorites

Reviewed: Jan. 19, 2011

This was amazing, a definite favorite in our house!

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KatyKooks

Reviewed: Oct. 24, 2010

Having seen other recipes for African Chicken Stew, I would used different vegetables (such as sweet potatoes, turnips) and use vegetable broth instead of water. It would intensify the taste. All in all, the recipe is very good. I increased the garlic to 3 cloves minced, spinach to 3 cups and reduced the red pepper flakes in half.

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