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Moroccan Chicken Stew
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- #120136
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup olive oil
1 pound boneless skinless chicken thighs
salt and freshly ground black pepper
1/4 cup flour
2 small yellow onions, diced
2 cloves garlic, minced
1 piece (2 inch size) ginger, peeled and grated
1 tablespoon cinnamon
1 cup chicken stock
1 pound sweet potatoes, peeled and cut into one inch chunks
1 tablespoon lemon juice
1 cup couscous, prepared according to packaged directions
directions
Heat olive oil over medium high heat in Dutch oven or heavy pot. Season chicken with salt and pepper and dredge in flour. Add chicken to Dutch oven and cook 4-6 minutes per side until browned. Add onions and garlic and stir, cooking 2-3 minutes until they begin to soften.
Stir in ginger and cinnamon and continue cooking for 2 minutes. Add broth and sweet potatoes, and bring to a boil. Cover, reduce heat and simmer 10-15 minutes until chicken is cooked through.
While stew is simmering, prepare couscous. Serve chicken stew together with couscous.
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