Moroccan Chicken Stew With Sweet Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 4 boneless skinless chicken thighs
• coarse salt and pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 piece fresh ginger, 2 inches long, peeled
• 1 cinnamon stick
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 2 medium sweet potatoes, peeled and cut into 1-inch chunks
• 1 pinch saffron (optional)
• 2 tablespoons fresh lemon juice
• 1 cup couscous
• fresh cilantro stem, for garnish

Recipe

• 1 place flour in a wide, shallow bowl.
• 2 season chicken with salt and pepper; dredge in flour, shaking off excess.
• 3 in a 5-quart dutch oven or heavy pot, heat oil over medium-high.
• 4 add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
• 5 add onion, ginger, and cinnamon to pot.
• 6 cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes.
• 7 return chicken to pot. add broth, sweet potatoes, and, if using, saffron.
• 8 bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes.
• 9 discard ginger and cinnamon.
• 10 stir in lemon juice, and season stew with salt and pepper.
• 11 while stew is simmering prepare couscous according to package directions.
• 12 serve chicken stew with couscous; garnished with cilantro, if desired.