I was very skeptical about making this dish - it seemed so vegetable-heavy, that I wasn't sure how the flavors would be. Boy, was I wrong! This got rave reviews at a dinner party I held. I made mine with a few modifications... For extra spice and middle eastern flair, I added 1 tsp cumin, 1 tsp coriander, 1 tsp dried red pepper flakes, 1/4 tsp cinnamon, 1/8 tsp turmeric, and a dash of ground ginger. I substituted diced yams for the squash since I didn't have any on hand, and diced tomatoes with mild green chiles since that's what was in my pantry. Also, I cooked this in the crock pot while I was at work. I put the raw yams at the bottom, and then layered in the rest of the veggies, raw cut up chicken, and sauteed garlic and onion. I mixed my spices into the broth, and then poured over the top. All of this was simmered on low for about 5 hours, but it was cooked through in about 3. I served this over couscous with a side of pita. YUM!
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I was very skeptical about making this dish - it seemed so vegetable-heavy, that I wasn't sure...