I was disappointed with this recipe. I thought the taste was boring. Unfortunately, the cream cheese taste was too noticeable for me. In addition, the cheese oozed out and made a mess on the grill (perhaps my fault for putting too much stuffing).

By evie_white | 

October 22, 2009

I was a little disappointed on this one considering that it was a staff favorite. It was just a bit too bland and uninteresting. I made a few revisions at the end that I think made it better for my tastes. I added ~1/4 teaspoon each of dried rosemary, dried thyme, dried oregano, and a sprinkle of crushed marjarom. I simmered the dish more so that the added herbs would permeate into the sauce. I ate this with bread as suggested. However, I think the chicken and mushrooms sauce would go well with basmati rice where the juices would flavor the rice nicely.

By evie_white | 

January 5, 2009

I really enjoyed this recipe. It is very tasty and savory. Here are some changes I made as well as some tips:

- Make sure you roast the chickpeas with the butternut squash (this is probably obvious, but, wasn't explicitly stated).

- I only use one butternut squash because that produced a lot of squash. AND because peeling a butternut squash is a pain in the tush.

- Cut the butternut squash into pieces about the size of the chickpeas (~1/2-inch pieces).

- I added one onion into the roasted mix. I cut it into about 1/2 pieces. Roasted onions get nice and sweet.

- "Curry" is very general. Specifically, I used garam masala. I also add some ground coriander and sprinkled in ground ginger.

ENJOY!

By evie_white | 

December 9, 2008