This dish is quite possibly the best entree I have ever made from an issue of Southern Living, and I've been a subscriber for more than 20 years. The flavors and aromas were amazing! It took almost 3 hours from start (cutting up the chicken and all of the vegetables) to finish (eating it!), but the recipe is not complicated at all. I served it with toasted naan and sauteed green beans as well as rice. It would also be great with chick peas or sweet potato on the side.