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it's great, healthy and easy. I did add green olives to give a a little more salt to flavor. its a winner.
I cut the recipe in half, but it still made too much. I also thought that I had bought cubed squash in the frozen foods, but it was actually cut and cooked to a puree, so oh-dear that will not work. I ended up using one of the small pumpkins from our garden (they were "good for both cooking and carving".) I would use chicken breasts in the future, just much easier. This would also be good without any meat at all. Nice meal. Served with rice and naan that I also find in the frozen foods.
This was a perfect meal for a crisp fall evening. It was easy and flavorful, and I love the combination of the rich chicken thighs with the butternut squash. The raisins absolutely made the dish -- they added that little extra something. I skipped the peas and onion, because we didn't have any, and it turned out just fine. I also used white beans in place of garbanzos because my husband hates garbanzos. Not as traditional, but it still tasted good.
This is an excellent recipe! Very addictive and an all time favorite in my house. I wanted it to be a little soupier so I upped the chicken broth to 4 cups, and to maintain the flavor I increased some ingredients to the following amounts - 9 oz. tomato paste, 1 1/2 tsp. cumin, 1 1/2 tsp. salt, 1/16 + 1/8 tsp. cinnamon, and 6 chicken thighs.
Excellent Stew, I made this for a dinner party and everyone asked for the recipe. This is a pretty picky group, so I was pleased with the response. My husband and I made it a few weeks before, to test it out. We cooked it too long and the sweet potatoes were mushy... So watch out and cook the stew checking the sweet potatoes often. Thanks for the recipe
I made this stew along with Moroccan Chickpea Soup#140868 and Moroccan Carrot Salad #152018 for a great birthday dinner for my dbf. I didn't get to taste it because I'm a veggie but he loved it. I loved it for the ease of preparation. I cheated by using frozen butternut squash and organic canned tomatoes and it came together in a flash. It's healthy,smells wonderful while it's cooking and made enough to freeze portions for future dinners. This time he ate it with some warm naan but he's going to have leftovers over couscous or brown rice. This might not be a 30 minute meal with the cook time but it is definitely a meal that could be thrown together after work and left to cook on it's own. Thanks much for a new keeper!
Quite good. Its spices create a unique combination from the ho-hum chicken stew, and the raisins added a nice, slightly sweet touch. Very flavorful. I used 2 chicken bullion cubes and 4 c. water for the chicken broth. Skipped the hot pepper flakes. And, used 2 chicken breasts in cubes (what I had). Next time would use chicken thighs or drumsticks, so the chicken wouldn't dry out as much. Also, used sweet potatoes instead of squash. Really good!
This was a great dinner. And it was "convenience" food for us - I made in my pressure cooker! I tossed everything in except the peas & chickpeas, and cooked on high pressure for 3 minutes w/quick release. Then I put in the peas & chickpeas, simmered for another 3 minutes or so, and it was ready to serve! We tried it over rice, but liked it better without it...next time I'll get some flatbread to serve alongside.
Very good, sweet and savory. I used diced chicken breast which cooked a little slower so my squash got a little soft-next time I'll put the chicken in before the squash. Also added more broth.
So simple and so delicious. I threw everything in the pot, walked away, and came back 40 minutes later to soft veggies and meat falling off the bone tender. I used sweet potato and carrots instead of squash, but I think the sauce would go very well with the squash as well. I did follow others' recommendations and added an extra cup of broth. Crusty bread to soak up the sauce is a must - it is that good!