Jan 26, 2009
Thank you for sharing this recipe, I made a few changes based on the other reviews and to reduce cooking time. I added additional turmeric. However, word of advice on that; turmeric is one of those spices that become more flavorful when cooked, so it's imperative to do a good browning of it when it's first added (so don't add too much!). I used chicken breasts instead of a whole chicken. I cubed the chicken breasts and seasoned them with garlic salt, pepper and cumin prior to browning. I used chicken broth instead of water, however, I think I will stick with water next time. After squeezing the juice from the lemon, I tossed the lemon in the pot to simmer along with the chicken (of course, I removed the lemon prior to serving). :) Also, I used canned chick peas which I added at the very end, since they didn't need to cook, but just warm up. We ate this over couscous with a side of green beans (I know, not very exotic, but the green beans went well with the dish). My husband and kids all loved this dish. On a side note, my hubby ate chili peppers with his - he loves spicy food - and said it was fabulous. We'll definitely be making this again, very delicious!
—Storm23
