The days and especially the evenings have been getting a lot cooler in New England, and Moroccan Chicken Stew is a perfect dish for that kind of night. The spices it contains–ginger and cinnamon–lend it a warm and soothing edge. The recipe calls for chicken thighs, which are hearty enough to stand up to those flavors without absorbing them and tasting like them completely (as in, they still taste like chicken). Sweet potatoes provide some bulk and also go really well with cinnamon and ginger. The whole thing comes together quickly and is served on a heaping pile o’ couscous.
The recipe comes from an old issue of Everyday Foods, this one from October 2007. We haven’t been subscribers in a while, and have lately been digging through backissues for recipes we never made the first time around. There has actually been a lot of them and it’s been fun to rediscover them as we go along.
For Moroccan stew you’ll need:
4 boneless, skinless chicken thighs
1/4 c flour
2 T olive oil
1 medium onion, chopped
1 2-inch piece of ginger, peeled
1 cinnamon stick
1 lb sweet potato, chopped into 1″ cubes
1 can (14.5 oz) chicken broth (I cheated and used a bullion cube dissolved in water)
1 c couscous
Sprinkle chicken with a little s &p and dredge in flour. Add oil to a dutch oven over medium-high heat. Add chicken and cook 4-6 minutes on each side. Remove from pan to a plate.
Add onion to the pan, along with ginger and cinnamon stick. Cook, stirring occasionally, until softened, four or five minutes. Add chicken back to the pan, along with sweet potato and broth. Stir, scraping up bits on the bottom of the pan. Bring to a boil, kick the heat down, and simmer for 15 minutes until chicken is done.
In the meantime, bring 1 1/2 c of water to a boil. Add couscous, stir, and turn heat off, covering pot. Let sit 5 minutes until done, then fluff with a fork.
Before serving, pull cinnamon stick and the piece of ginger out of the pot. Serve stew over couscous. Makes enough for 4, or maybe 3 very hungry people.