All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Nov 12, 2008
"I consider myself an experienced home cook. I try a new recipe at least once a week, mainly from the Food Network shows. This one just didn't do it for me for several reasons. In order to get the chicken to brown, as other reviewers stated, the marinade did burn. I was afraid that if I deglazed the pan, we would have an underlying burnt taste throughout the dish. I also felt that the cumin seeds were overpowering. I would use less the next time, although I don't think that I will make this dish again. Also, I got plenty of flavor in the cous cous mixing in extra unused marinade into the onions and celery, but I didn't love the texture of the cous cous. Even though I only par cooked the cous cous per the directions, baking it in the oven with the chicken made it too mushy with not enough texture. I guess I just love that lovely pasta to be al dente. The chicken was incredibly moist, I will give Ann that!"