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Moroccan Chicken Stew with Sweet Potatoes

Recipe photo courtesy of José Manuel Picayo Rivera

Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce.

Source: Everyday Food, October 2007
Total Time Prep Servings



Cook's Notes

Cut the sweet potatoes into uniform chunks so they cook evenly in the stew.

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How would you rate this recipe?
  • MS10069865
    11 NOV, 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.
  • MS112577645
    3 APR, 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.
  • girlwithcurlz
    22 SEP, 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!
  • KristinArnors
    21 OCT, 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.
  • johannaehrhard
    12 JUL, 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.
  • denheels
    21 AUG, 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.
  • Hopeasilma7
    13 MAY, 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!
  • stppzone
    30 JAN, 2011
    i have subscribed to everyfood sense 07
  • belfant
    12 JAN, 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.
  • margnik
    15 DEC, 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..

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