Moroccan Chicken Stew with Sweet Potatoes
Jessica
ingredients
- 1/4 cup all-purpose organic flour
- 4-6 organic boneless, skinless chicken thighs
- coarse salt and ground pepper
- 2 T organic olive oil
- 1 medium organic onion, diced
- 1 piece, 2 inches, fresh ginger, peeled
- 1 cinnamon stick
- 1 carton or more organic chicken broth [or homemade if you have it]
- 2 medium sweet potatoes or yams peeled and cut into 1-inch pieces
- [or substitute with a can of chick peas or half s. potatoes/half chick peas]
- 2 T fresh lemon juice
- 1 cup organic couscous [or organic brown rice]
directions
- 1
Place flour in a shallow bowl. Season chicken with s & p; dredge in flour, shaking off excess. In a heavy pot or dutch oven, heat oil over medium-high. Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
- 2
If using rice in place of couscous, make it now.
- 3
Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes. Return chicken to pot. Add broth and sweet potatoes (or chick peas). Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes. Discard ginger and cinnamon, stir in lemon juice, and season stew with salt and pepper.
- 4
While stew is simmering, prepare couscous. Serve stew over couscous and enjoy, preferably on a cool, windy, even rainy, day.
Source: Jessica
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