About this recipe: This type of dish is usually cooked in a tagine, however, it's just as tasty made in a saucepan. The highly flavoursome and fragrant chicken and vegetable stew, is served over cous cous.
If unavailable, substitute in plain cous cous.
This is absolutely delicious and visually appealing, too! I noticed one reviewer said it was bland and another said it was watery, so I increased the spices a bit and decreased the broth to 30 ounces instead of 48. I also added a handful of golden raisins. Once you add the carrots and zucchini, cook for about 15 - 20 minutes or just until fork tender. - 04 Nov 2006 (Review from Allrecipes US | Canada)
This is really a HEALING stew and has many cancer fighting ingredients and high metabolic spices (tumeric, clove, cinnamon, etc.). It is great for people fighting diabetes, cancer or just want good general health. In the recipe, I forgot that you should add about 2-3 minced garlic cloves with the onions. You can use chicken thighs, shredded chicken or mixed pieces for a more rich stew, or go without the meat and add more beans. Add more veggies of various colors. It is a great stew for fall/winter! - 18 Jun 2008 (Review from Allrecipes US | Canada)
I made this last night for 9 people. I doubled the recipe and put everything in the crockpot. Wonderful! To give it and extra kick we added mango chutney, which complemented the dish very well. Even better the next day! This is a keeper!!! Thanks for sharing MYLEEN! - 24 Mar 2005 (Review from Allrecipes US | Canada)