Chicken Couscous (pg 214) was a flop. A lot of spices went in the pot, but you'd never know it. This smelled lovely while it was cooking, but didn't taste like anything in the end.
I was turned off from the outset by the instructions to cook the chicken thighs in butter until they lose the raw texture, but that it's not necessary to brown them. I should have browned them anyway, but I prefer to cook a recipe as instructed the first time I'm making it. As expected, once the chicken boiled in stock with vegetables for 15 minutes, I was left with flaccid-skinned, ugly chicken thighs. Some of the rubbery skin bits broke off and were mixed in to the stew, which caused some unpleasant bites. I removed the skin from the chicken before serving, because it was too unsightly for company.
Not even the couscous, which is cooked in three cups of the broth from the chicken, spice, and veg, had much flavor.
This was a disappointing dish, and I wish I'd picked something else to serve as Hilary's first Dorie exposure. As Matt said, "This is a non-repeat."
Conclusion: Dislike. I do not have a good track record with Dorie's stews.