By Redsie on December 12, 2007
Photo by Bergy
Photo by Bergy
"From Cooking Light"
Serving Size: 1 (136 g)
Servings Per Recipe: 4
"No rating, just a comment - I love all the ingredients in this dish, I thought it would be a big hit with us. DH liked it, but the cumin and lemon really threw me off. It just didn't work for me and I'm sure that is personal taste, therefore no review. I do love the concept - that it makes it's own sauce. I may play with this a bit and use different ingredients and I really do appreciate the method."
"The aroma while this is cooking is wonderful and so is the flavor. We really enjoyed this recipe. I cut the sauce ingredients in half and there was still lots of sauce (we are not heavy sauce folks. The sauce would be wonderful over rice or noodles. The amount of lemon is perfect. I used the full teaspoon of red pepper - just right for us. Thanks Redsie fellow member of Cookin' dozen Photo swap 8"
"This recipe is wonderful! I use boneless chicken breasts instead of thighs. We like things spicy, so I use the full 1 tsp of red pepper. I also decrease the flour to 1/4 cup so that there is more sauce to put over coucous. My husband loves the combination of flavors! I make this recipe all the time."
"This dish has a very interesting blend of flavours. I used skinless chicken breasts instead of thighs and I used only 1/4 tsp of ground red pepper. Delicious!"
"This was absolutely outstanding! My six year old who hates every piece of chicken known to man even enjoyed this. The only changes I made were to use lots of garlic powder, only a sprinkle of cayenne pepper, and I used chicken consomme powder with water. The flavor was so good and the extra sauce tasted great over potatoes. I will make this again and again."