Chicken and Sweet Potato Simmer

From Canadian Living magazine. Sounds like pure comfort food!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  sweet potatoes (about 1 lb/500 g)
• 8  boneless skinless chicken thighs (or 4 breasts if you prefer)
• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 1  sweet green pepper, coarsely chopped
• 3  garlic cloves, minced
• 1  teaspoon ground ginger
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  cups  chicken stock
• 2  tablespoons  minced fresh parsley

Directions

1. Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
2. Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
3. Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.