Moroccan Chicken Stew With Sweet Potatoes Recipes

MOROCCAN CHICKEN STEW WITH SWEET POTATOES, APRICOTS AND KALE

Steps:

• Preheat oven to 350F. Sprinkle chicken generously with salt and pepper on both sides. Heat 2 tablespoons oil over medium-high heat in a large heavy pot or Dutch oven. Brown the chicken thighs in batches (5 or 6 at a time, so as not to crowd), about 4 minutes per side. Transfer chicken to a plate and set aside. Add aromatic vegetables: onions, garlic, and ginger. Lower the heat to medium and cook, stirring occasionally, until onions are softened, about 7 minutes. Add spices: cinnamon, cumin, coriander, paprika, red pepper, and salt. Cook, stirring, for 30 seconds. Return chicken to the pot. Add sweet potatoes, apricots, chicken broth and lemon juice. Bring liquid to a boil. Cover pot and transfer to the oven. Cook for 45 minutes.
• Remove pot from the oven and uncover. Using a large spoon or spatula, gently push aside some chicken and potatoes so you have a small area near the edge of the pot that's mostly broth. Push the slivered kale down into the broth with a wooden spoon, a little at a time. It will shrink when it hits the hot broth. Gently stir the softened kale into the stew. Season stew with salt and pepper, to taste.
• Serve stew in bowls with cilantro and almonds sprinkled on top or on the side. Serve over rice or couscous, if you like.

MOROCCAN CHICKEN STEW WITH SWEET POTATOES

Steps:

• 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.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

CHICKEN STEW WITH SWEET POTATOES, ALMONDS AND APRICOTS

Steps:

• Heat 1 tablespoon of the olive oil in a heavy casserole or deep lidded frying pan over medium-high heat. Season the chicken with salt and pepper and brown for 5 minutes on each side. Remove to a bowl.
• Add the remaining oil to the pot, turn the heat to medium and add the onion and a generous pinch of salt. Cook, stirring to deglaze the bottom of the pot, for about 5 minutes, until tender. Add the cinnamon, turmeric and ginger and stir together. Return the chicken to the pot, along with any liquid that has accumulated in the bowl. Add the sweet potatoes, saffron, chicken stock and salt to taste, and bring to a simmer. Reduce the heat, cover and simmer 20 minutes, stirring occasionally. Add the almonds and apricots and continue to simmer until the chicken is tender enough to fall off the bone and the sweet potatoes are falling apart, about 15 minutes. Taste and adjust seasoning. Serve with rice or another grain, like bulgur.

MOROCCAN SWEET POTATO STEW

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

MOROCCAN CHICKEN STEW WITH SWEET POTATOES

Steps:

• 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 directions.
• Serve chicken stew with couscous; garnished with cilantro, if desired.

AFRICAN PEANUT SWEET POTATO STEW

Steps:

• Place the first 8 ingredients in a food processor; process until pureed. Transfer to a 5-qt. slow cooker; stir in sweet potatoes, beans and water., Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes. If desired, top each serving with chopped peanuts and additional cilantro.

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

MOROCCAN CHICKEN STEW WITH SWEET POTATOES

Steps:

• 1. Mix flour , salt and pepper, in Ziploc bag. Flour chicken thighs, shake off extra and heat oil in a 5 qt. dutch oven or heavy pot, over med-high heat. Add chicken , and cook until browned 4 to 6 min per side, transfer to a plate 2.Add onion , ginger, and cinnamon stick to the pot. Cook, stirring occasionally until onion starts to soften 2 to 3 min. Return chicken to ot. 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 min. Discard ginger and cinnamon. Stir in lemon juice, and season stew with salt and pepper. 3. While stew is simmering, prepare couscous according to pkg instructions. Serve chicken stew with couscous, garnish with cilantro if desired.

MOROCCAN CHICKEN WITH SWEET POTATO MASH

Steps:

• Boil the potatoes in salted water for 15 mins or until tender. Mix the ras el hanout with seasoning, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 mins on each side until golden.
• Lift the chicken out of the pan. Add the onion and garlic and cook for 5 mins until softened. Add the stock, honey, lemon juice and olives, return the chicken to the pan, then simmer for 10 mins until the sauce is syrupy and the chicken cooked.
• Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over mash.