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    You are in: Home / Recipes / Moroccan Chicken Stew With Sweet Potatoes Recipe
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    Moroccan Chicken Stew With Sweet Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    carolinafan's Note:

    You gotta love how the taste of cinnamon and ginger complements this stew.

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    Units: US | Metric


    1. 1
      Place flour in a wide, shallow bowl.
    2. 2
      Season chicken with salt and pepper; dredge in flour, shaking off excess.
    3. 3
      In a 5-quart Dutch oven or heavy pot, heat oil over medium-high.
    4. 4
      Add chicken, and cook until browned, 4 to 6 minutes per side; transfer to a plate.
    5. 5
      Add onion, ginger, and cinnamon to pot.
    6. 6
      Cook, stirring occasionally, until onion starts to soften, 2 to 3 minutes.
    7. 7
      Return chicken to pot. Add broth, sweet potatoes, and, if using, saffron.
    8. 8
      Bring to a boil; reduce heat, and simmer until chicken is cooked through and sweet potatoes are tender, 10 to 15 minutes.
    9. 9
      Discard ginger and cinnamon.
    10. 10
      Stir in lemon juice, and season stew with salt and pepper.
    11. 11
      While stew is simmering prepare couscous according to package directions.
    12. 12
      Serve chicken stew with couscous; garnished with cilantro, if desired.

    Ratings & Reviews:

    • on July 07, 2010


      Excellent dish! The flavors are magnificent. Everything blends together really, really well. I made it with bone-in chicken breasts and cooked it for 40 minutes. The sweet potatoes mostly dissolved and it came out very soupy. Next time, if I make it with bone-in breasts, I'll simmer the chicken in the broth for 20 minutes, then add the sweet potatoes for the last 20 minutes to avoid them overcooking. It still was fabulous! I also loved that it didn't need a whole lot of ingredients. It tasted light and perfect!

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    • on February 15, 2009


      This is a really great dish! I made it exactly as directed (minus the saffron) and my boyfriend and I love it! It's great with chicken breast, too. Thanks!

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    • on September 23, 2008


      We loved this! I did adapt it some though. I used gluten-free rice flour for dredging, dry ginger, a few dashes of cinnimon, and lime juice instead of lemon. I also added lots of choppped cilantro on top of mine. We served t atop brown rice (minus the cous cous to keep it gluten-free). I even brought it to my friend who just had a baby and upon smelling it she said she could not wait to eat it. Thanks for sharing this one! This will be made frequently this winter!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Chicken Stew With Sweet Potatoes

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.5
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 1.8 g
    Cholesterol 57.2 mg
    Sodium 131.4 mg
    Total Carbohydrate 57.1 g
    Dietary Fiber 4.7 g
    Sugars 4.2 g
    Protein 23.2 g

    The following items or measurements are not included:

    fresh ginger

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