Moroccan Chicken Stew with Sweet Potatoes
Cinnamon and ginger complement the sweet potatoes in this simple but exotic-tasting chicken stew that makes a hearty dinner. Fluffy couscous absorbs the aromatic sauce.
Everyday Food, October 2007
163 Ratings
- 5 star values: 45
- 4 star values: 49
- 3 star values: 44
- 2 star values: 19
- 1 star values: 6
Martha Stewart Member
Rating: 5 stars
11/11/2018 I don’t understand the bland comments. Remember when you are cooking from scratch you need to add salt, possibly more than you think. Sweet potatoes need salt just like white potatoes. Salt enhances the other flavors in the stew, so taste as you go and season as needed.
Martha Stewart Member
Rating: Unrated
04/03/2014 I am not sure why, but this recipe didn't impress me. I took suggestions from the comments about grating up ginger, adding cinnamon to the dredging flour, adding garlic and extra flour and a couple cloves. I also garnished with sliced almonds along with cilantro. It seemed to be lacking something. I thought perhaps a diced red bell pepper or two? Perhaps some coconut milk? And I agree, the thighs should be cut into smaller pieces in order to get them more tender with such a short stewing time.
Martha Stewart Member
Rating: Unrated
09/22/2013 I made this recipe as is w/o saffron and it was great! It definitely tasty and not at all bland. Will definitely make again!
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Martha Stewart Member
Rating: 5 stars
10/21/2012 I love this recipe, I've made it numerous times. I sometimes substitute fresh ginger and cinnamon sticks with ground ginger and ground cinnamon, it's just as good. I sometimes also add some garlic and an onion.
Martha Stewart Member
Rating: Unrated
07/12/2012 Doing some changes, this turned out to be absolutely delicious. I used mor ginger, ground cinnamon and turmeric instead of saffron. Additionally, I served low-fat joghurt seasoned with salt, Tabasco & mint leaves. This was a lovely contrast in terms of temperature and texture. Last but not least, I flavoured the couscous. Besides salt and some olive oil I added soaked raisins and apricots (dried). tip: Cut the chicken into very small pieces to achieve tenderness in the short amount of time.
Martha Stewart Member
Rating: Unrated
08/21/2011 Loved it! I added garlic and took steps to make the ginger more intense. The only other thing I would change would be to make more couscous! Fantastic-- tastes like it was more complicated than it was. Will be making it again and again.
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Martha Stewart Member
Rating: Unrated
05/13/2011 This is a wonderful recipe. I served it for dinner for some friends and they loved it! It is a comfort food and no, it is not bland. It is just right :) Tasty but not overly so. I highly recommend it!
Martha Stewart Member
Rating: Unrated
01/30/2011 i have subscribed to everyfood sense 07
Martha Stewart Member
Rating: Unrated
01/12/2011 A great meal on a cold night. I added some dried apricots and plums, which give the stew a sweetness that reminds me of Moroccan tangines. Also added a bit of Spanish paprika to balance out the sweetness. I've made similar dishes in my pressure cooker which cuts on the cooking time, and concentrates the flavors. This will be a new staple in my repertoire.
Martha Stewart Member
Rating: Unrated
12/15/2010 this is a amazing recipe, wonderful for the cold weather. really takes the chill off your bones and very quick to cook.. I did add minced ginger when the recipe called to discard the 2 inch ginger and cinnamon stick. very healthy comfort food..
Martha Stewart Member
Rating: Unrated
11/17/2010 This is stick-to-your-ribs, perfect comfort food. I also found it bland. Next time I'll chop up the ginger. I also added garlic, salt and pepper and served it over orzo. Easy and quick to make. Dinner was ready in 30 min.
Martha Stewart Member
Rating: Unrated
08/13/2010 I've made this one at least 5 times. Doing it again tonite. Not sure why some are reporting below that it's bland. A little tip: I keep my ginger in the freezer, lasts for months. When I want to use it, I just use it frozen on a fine cheese grater. Maybe that's why mine doesn't taste bland, b/c there's ginger thru out. And I don't skimp on the saffron. I like the 2 suggestions of the clove in the pot and cinnamon in the flour dredge. Will give both those a "go" tonite!
Martha Stewart Member
Rating: Unrated
06/18/2010 I made this last night and we LOVED it. It's going to be a new staple recipe, as we usually have almost all the ingredients on hand. I took the advice of former posters and spiced it up a little. I grated the ginger, rather than just dumping a chunk in and removing it, and I added ground cinnamon to the dredging flour. I also added a whole clove for extra depth, since we didn't have saffron, and I used a vidalia onion. Made me look forward to having the leftovers for lunch today!
Martha Stewart Member
Rating: Unrated
03/14/2010 I thought this was bland. I added extra cinnamon and cumin to add something a bit more. I probably would not make this again. I've had real Moroccan food before and it's never this bland.
Martha Stewart Member
Rating: Unrated
03/12/2010 Excellent! Followed it to a "T" and did not use the saffron. Very flavorful. It scared my 2 ^ 4 year old, so it was nuggets again for them....more for me and the hubby. It was super easy to make as well.
Martha Stewart Member
Rating: Unrated
03/12/2010 Excellent! Followed it to a "T" and did not use the saffron. Very flavorful. It scared my 2 ^ 4 year old, so it was nuggets again for them....more for me and the hubby. It was super easy to make as well.
Martha Stewart Member
Rating: Unrated
01/18/2010 I made this last night, and it was delicious as promised. It took about the hour that it said it would, and the ingredients are fairly convenient. It really is easy and impressive with a mild, sweet taste. The flour on the chicken really adds the extra bit of texture it needs.
Martha Stewart Member
Rating: Unrated
01/14/2010 I am not good in the kitchen, I am frightened of most recipes but this is my very favorite that I use when I want to impress! I discovered it while living in Spain and have made it countless times since then. So delicious and so easy to make. Season to taste and don't be afraid to use powdered cinnamon either! I also add flour while the stew is simmering to make it extra thick.
Martha Stewart Member
Rating: Unrated
12/14/2009 I made this tonight as, surprise, I had all the ingredients on hand! It was very tasty, even hubby, who does not care for couscous, liked it. My 2 yo loved it! I used chicken breast and used the shorter cooking times, accordingly. I also used a packet of saffron-flavored seasoning (from Goya) which I found in the ethnic aisle in my local grocer. I use it instead of saffron all the time and it is a decent substitute, more affordable and adds on a bit more flavor, as well. I will make this again!
Martha Stewart Member
Rating: Unrated
07/29/2008 well folks, I've read all the comments, and as usual some are pro and some are con. I will find out for myself. but without making it I agree about splurging and gettikng Saffron (it always makes things taste better). However I must find something on my diet that I can substitute for the sweet potatoes (which I hate anyway) I'm so glad so many of you have tried this meal and came back to comment. Thanks gals
Martha Stewart Member
Rating: Unrated
06/25/2008 I was very excited about this recipe, but was sadly dissapointed. I didn't alter it at all, and it is very, very bland. The textures are very good though. Just be sure to kick up the spice!!!
Martha Stewart Member
Rating: Unrated
03/31/2008 I used this recipe more as a base to modify. I added apples and extra spice and it was delicious! I had initially intended to pair it with rice, but was so glad I went with the couscous. Perfect!
Martha Stewart Member
Rating: Unrated
01/31/2008 This was great and so easy! I made coconut rice instead of couscous because the flavors go great together (jasmine rice with equal parts lite coconut milk
Martha Stewart Member
Rating: Unrated
12/06/2007 This recipe is fabulous and has become a staple in our household. It's SO easy. I add a little cinnamin to the flour that you dredge the chicken in which adds a nice bit of flavor. I also use the already peeled and cubed sweet potatoes that you can find in the produce section. That makes it even easier. I like to serve it over Near East's Parmesean Couscous - Yummy!
Martha Stewart Member
Rating: Unrated
12/05/2007 This recipe was excellent. I didn't have any regular couscous on hand so I substituted Isreali couscous. The heaver texture made the meal a little more substantial.
Martha Stewart Member
Rating: Unrated
12/05/2007 This recipe was excellent. I didn't have any regular couscous on hand so I substituted Isreali couscous. The heaver texture made the meal a little more substantial.
Martha Stewart Member
Rating: Unrated
11/27/2007 This is similar to a more complicated recipe I used to make. I add some golden raisins and slivered toasted almonds and the recipes taste exactly alike. We can't tell a difference (except in the cooking time and ingredient lists), and my 2-year-old loves it.
Martha Stewart Member
Rating: Unrated
11/21/2007 This surpassed expectations. I highly recommend splurging and getting a little packet of saffron threads. I wish I had added more sweet potatoes than the recipe stated. They were so yummy. It didn't need the couscous. The sweet potatoes were starchy and filling enough. My 9 yr. old daughter loved ithe whole thing.
Martha Stewart Member
Rating: Unrated
11/08/2007 This recipe was so much better than I could have expected! An exotic dish with amazing flavor, and not too rich. I'll be making this again soon! :)