moroccan chicken stew 9/10

mmm mmm good! this was a really yummy and flavorful dish that tom cooked up one night while i was at work. it's really got a rich flavor and the spices in the couscous and sort of an exotic taste which is delightful! tom made this with bone-in, skin-on thighs because it adds a lot more flavor while it cooks. just take the skins off to decrease the fat. i don't know if it was any trouble to make but he didn't complain about it after the fact so i'm guessing it was fine. and everything is so much easier with our le cruset oven. we love it!! it's absolutly perfect for all these fall stews and meat we've been cooking up lately! yumm yumm!




Moroccan Chicken Stew with Sweet Potatoes
from martha's edf oct 07
Serves 4
Prep: 15 minutes Total: 45 minutes

Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce.

Ingredients
1/4 cup all-purpose flour
4 boneless, skinless chicken thighs (about 1 1/2 pounds)
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
Pinch of saffron (optional)
2 tablespoons fresh lemon juice
1 cup couscous
Cilantro sprigs, for garnish (optional)


Directions
-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 instructions. Serve chicken stew with couscous, garnished with cilantro, if desired.

hopefully if you make this you'll enjoy it as much as we did! keep eating...