Ingredients
1/4 c. all-purpose flour
4 boneless, skinless chicken thighs
Coarse salt
ground pepper
2 tbsp. olive oil
1 medium onion
1 piece fresh ginger
1 cinnamon stick
1 can reduced-sodium chicken broth
2 medium sweet potatoes
Pinch of saffron (optional)
2 tbsp. fresh lemon juice
1 c. couscous
cilantro sprigs
Preparation
Step 1Place 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.Step 2Add 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.Step 3While stew is simmering, prepare couscous according to package instructions. Serve chicken stew with couscous, garnished with cilantro, if desired. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
