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Moroccan Chicken Stew with Sweet Potatoes

From Everyday Food

Ingredients:

1/4 cup all-purpose flour

4 boneless, skinless chicken thights (about 1 1/2 lbs)

coarse salt

ground pepper

2 tbsp olive oil

1 medium onion, diced

1 piece fresh ginger, peeled (about 2 inches long)

1 cinnamon stick

1 can (14.5oz) reduced sodium chicken broth

2 medium sweet potatoes (about 1lb total), peeled and cut into 1-inch chunks

pinch saffron (optional)

2 tbsp fresh lemon juice

1 cup couscous

sprigs cilantro (optional)

Directions:

1. 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, 4-6 minutes per side; transfer to a plate.

2. Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2-3 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, 10-15 minutes. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper.

3. While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

Notes:

Cut the sweet potatoes into uniform chunks so they cook evenly in the stew.

An FYI - the longer you let the stew simmer beyond the 15 minutes, the thicker the stew gets from the chicken stock, so if you prefer a thicker stew, you might let it go long.