Recipe by carolinafan
You gotta love how the taste of cinnamon and ginger complements this stew.
Top Review by hammadjamila
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!
- 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
Directions See How It's Made
- 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.