Sunday, November 9, 2008

Sunny sweet potato stew

Here's a hopeful recipe for what promises to be a long hard winter. I adapted it from Martha to suit Canadian sizes. (Because I've never seen a 4-pack of chicken thighs or a 14 oz can of chicken stock.)



1/4 cup all-purpose flour + 2 tbsp
6 boneless, skinless chicken thighs
Coarse salt and ground pepper
2 tbsp olive oil
1 medium onion, diced
1 piece fresh ginger (2 inches long), peeled
1 cinnamon stick
1 can (10 oz) free-range chicken broth + 1 can water
2 medium sweet potatoes, peeled and cut into 1-inch chunks
2 tbs fresh lemon juice
1 cup couscous


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, 4–6 min per side; transfer to a plate.

Add onion, ginger, and cinnamon to pot. Cook, stirring occasionally, until onion starts to soften, 2–3 min. Return chicken to pot. Add broth, water, and sweet potatoes. 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. If stew requires thickening, dissolve 2 tbsp of flour in water, and add to pot and stir. 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.




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