Moroccan Chicken Stew with Sweet Potatoes
Chicken, potatoes and couscous simmered on the stove and spiced with ginger and cinnamon. It's finished with cilantro.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 30 min · 45 min total
- medium
- 1
Place flour in a wide, shallow bowl. Season chicken with salt and pepper; dredge in flour, shaking off excess.
- 2
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
- 3
Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes.
- 4
Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes.
- 5
Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper. While stew is simmering prepare couscous according to package directions.
- 6
Serve chicken stew with couscous; garnished with cilantro, if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
