Moroccan Chicken Stew with Sweet Potatoes
Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce.
- 1/4 cup all-purpose flour
- 4 boneless, skinless chicken thighs (about 1 1/2 pounds)
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 piece fresh ginger (2 inches long), peeled
- 1 cinnamon stick
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
- Pinch of saffron, (optional)
- 2 tablespoons fresh lemon juice
- 1 cup couscous
- Cilantro sprigs, 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 to 6 minutes per side; transfer to a plate.
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, 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. Discard ginger and cinnamon. 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, garnished with cilantro, if desired.