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Chef critique

Moroccan Chicken, Lentil & Squash Stew

This warming and well-seasoned Moroccan stew has a solid flavor profile, but the cooking times need adjustment to prevent mushy squash and overly dry chicken breast.

Score: 6/10

Suggested fixes

  • Format the addition of cumin, paprika, and cinnamon as a continuous inline sentence rather than a bullet list.
  • Delay adding the butternut squash until the final 15 minutes of the lentils' simmering time so the cubes hold their shape.
  • Return the seared chicken to the stew during only the last 2 to 3 minutes of simmering to gently finish cooking.
  • Replace the 165°F pull temperature with a practical visual doneness cue, such as 'opaque throughout.'

Issues

  • low / clarity: A bullet list is used for the cumin, paprika, and cinnamon, but bullet lists should be reserved for mixtures of more than three ingredients.
  • medium / cookability: Measuring the internal temperature of 3/4-inch diced chicken pieces is impractical and unreliable; a thermometer is not the right tool for small pieces of meat.
  • medium / timing: 3/4-inch cubes of butternut squash will disintegrate into mush if sautéed for 5 minutes and then simmered alongside the lentils for a full 30 minutes.
  • high / timing: Simmering previously seared 3/4-inch pieces of lean chicken breast for an additional 10 minutes will severely overcook and dry out the meat.

Strengths

  • Accurately applies salt percentages to properly season both the chicken and the stew base, specifying the salt brand and crystal type.
  • Efficiently refers back to previously prepared mixtures (like the squash, onion, and carrots) without needlessly restating ingredients.
  • Appropriately finishes the heavy, earthy stew with fresh lemon juice to brighten the flavors.