You may also like
Categories:
all-purpose chicken thighs salt ground pepper olive oil onion fresh ginger cinnamon chicken broth sweet potatoes saffron lemon juice couscous cilantro sprigs
Viewed: 39 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- Looking for more chicken recipes?
- Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
