Moroccan Stew with Chicken

1 large sweet potato cut into 3/4 inch pieces
2 TBSP olive or coconut oil
1 yellow onion diced
4 cloves garlic chopped
2 carrots cut into 1/2 inch pieces
2-3 boneless/skinless chicken thigh cut into 1 inch pieces
28 oz can crushed tomatoes
1 TBSP salt
1 TBSP paprika
2 tsp cumin
2 tsp cinnamon’
1 tsp turmeric
1 tsp chili pepper flakes
2-3 cups water
1/4 cup chopped parsley

Spiced Rice Pilaf
1 cup rice
13/4 cup water
1 tsp salt
1 tsp cinnamon
1 tsp coriander
1/3 cup golden raisins
1/3 cup toasted almonds chopped

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Prep all vegetables and chicken.

Heat oil in large heavy bottom pot over medium heat.

Add onions then stir and cook till translucent and turning brown.

Add spices and sautee for 5 minutes.

Add garlic, carrots, sweet potato and salt. Stir and cook for 2-3 minutes Add tomato and water and bring to boil on med high heat.

Add chicken and turn to a low heat.

Prepare rice pilaf while stew simmers for 30 minutes.

Salt more to taste and serve with rice pilaf and topped with chopped parsley.

Spiced Rice Pilaf

Rinse and drain rice.

Place rice in pot with water, salt, cinnamon and coriander.

Cover and bring to boil, then turn heat to low and cook for 20 minutes or until water is absorbed.

Remove from heat and let sit for 10 minutes.

Gently fluff with fork and mix raisins and almonds in. Serve with stew.

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

Posted in: