Thursday, December 6, 2007

Moroccan Chicken Stew with Sweet Potatoes

I discovered this recipe through my good old Everyday Food magazine. This recipe is so tasty! The flavors in it are just perfect for this time of the year.

1/4 C. flour
4 boneless, skinless chicken thighs (I just used breasts)
coarse salt and pepper
2 T. olive oil
1 medium onion, diced
1 piece ginger, peeled (2 inches long)
1 cinnamon stick
1 can chicken broth
2 medium sweet potatoes, peeled and cut into 1 inch chunks
2 T. fresh lemon juice
Cilantro for garnish (optional)

Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess. In a 5 quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4-6 minutes per side; transfer to plate.

Add onion, ginger and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2-3 minutes. Return chicken to pot. Add broth and sweet potatoes. Bring to a boil; reduce heat and simmer until chicken is cooked through and sweet potatoes are tender (10-15 minutes). Discard ginger and cinnamon stick. Stir in lemon juice and season stew with salt and pepper.

While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous and garnish with cilantro.

*I took my own picture of this dish, but the one on my magazine looks so much prettier! So, if you want a picture of the finished product, check it out here.


Kristy said...

Annie, this sounds really good. There was a moroccan restaurant that we liked to eat at in Peru and the food was always sooooo yummy. Especially the stews. I can't wait to give this one a try.