Recipe By: Nancy Swetnam
Serving Size: 4
Preparation Time: 30Min
2 bonless chicken breast cut in small pieces
Coarse salt and ground pepper
2 tablespoons olive oil
1 medium onion, diced
1 piece fresh ginger shredded
1 teaspoon cinnamon
2 cups reduced-sodium chicken broth
1 medium sweet potato, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
Pinch of saffron
1/2 teaspoon cumin
1/2 teaspoon tumericf
2 tablespoons fresh lemon juice
1 cup couscous
1. Season chicken with salt and pepper.
2. 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.
3. 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, potatoes, and, if using, saffron. Bring to a boil; reduce heat, and simmer until chicken is cooked through and potatoes are tender, 10 to 15 minutes. 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.
