Easy Moroccan Chicken Stew with Sweet Potatoes and Couscous
Course Dinner, Main Course, Stew
Cuisine American, Moroccan
Keyword Easy Chicken Stew
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4
Author Melissa
Ingredients
4Boneless, skinless chicken thighs
1/4 cupFlour
2tbsp Olive Oil
1 stickCinnamon*you can also use 1/2 tsp ground
1/2 tspGround Ginger
1 tbsp Brown Sugar
1mediumOnion, diced
2cupsChicken Broth
2mediumSweet Potatoes, peeled and cubed
2 tbspLemon Juice
1/2cupFresh Cilantro, chopped
1 cupCouscous
Salt & Pepper
pinchSaffron*this is optional, but it adds a gorgeous color to the stew
Instructions
In a medium Dutch Oven, or heavy bottomed pot, heat olive oil over medium-high heat.
Meanwhile, mix flour with salt and pepper in a low sided bowl. Dredge chicken one at a time and shake off the excess. Add to hot pan and cook until browned on each side - about 5 minutes per side. Remove from pan.
Add onion, cinnamon, ginger and brown sugar to the pot and cook until onion softens (2 mins). Return the chicken to the pot and add in the chicken broth and sweet potatoes. *if using saffron it also gets added here*
Bring mixture to a boil and reduce heat. Simmer until chicken is cooked and sweet potatoes are tender, about 10-12 minutes. Remove the cinnamon stick and stir in lemon juice. Season with additional salt & pepper if needed.
While stew cooks prepare couscous following package instructions (generally it is about 1 1/4 c water for 1c couscous, boil and remove from heat to let stand).
Serve stew over a scoop of couscous and top with cilantro.