Prep 15 mins
Cook 30 mins
You gotta love how the taste of cinnamon and ginger complements this stew.
- 1⁄4 cup all-purpose flour
- 4 boneless skinless chicken thighs
- coarse salt and pepper
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 piece fresh ginger, 2 inches long, peeled
- 1 cinnamon stick
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1 pinch saffron (optional)
- 2 tablespoons fresh lemon juice
- 1 cup couscous
- fresh cilantro stem, for garnish
- 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 directions.
- Serve chicken stew with couscous; garnished with cilantro, if desired.
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!
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!
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!