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Gallery Moroccan Chicken Stew with Sweet Potatoes Credit: José Manuel Picayo Rivera Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1/4 cup all-purpose flour 4 boneless, skinless chicken thighs (about 1 1/2 pounds) Coarse salt and ground pepper 2 tablespoons olive oil 1 medium onion, diced 1 piece fresh ginger (2 inches long), peeled 1 cinnamon stick 1 can (14 1/2 ounces) reduced-sodium chicken broth 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks Pinch of saffron, (optional) 2 tablespoons fresh lemon juice 1 cup couscous Cilantro sprigs, for garnish (optional)

Cook’s Notes Cut the sweet potatoes into uniform chunks so they cook evenly in the stew.

Gallery Moroccan Chicken Stew with Sweet Potatoes Credit: José Manuel Picayo Rivera

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Moroccan Chicken Stew with Sweet Potatoes      Credit: José Manuel Picayo Rivera

Moroccan Chicken Stew with Sweet Potatoes

Credit: José Manuel Picayo Rivera

Moroccan Chicken Stew with Sweet Potatoes

Recipe Summary prep: 15 mins total: 45 mins Servings: 4

Recipe Summary

prep: 15 mins total: 45 mins

Servings: 4

prep: 15 mins

total: 45 mins

prep:

15 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/4 cup all-purpose flour 4 boneless, skinless chicken thighs (about 1 1/2 pounds) Coarse salt and ground pepper 2 tablespoons olive oil 1 medium onion, diced 1 piece fresh ginger (2 inches long), peeled 1 cinnamon stick 1 can (14 1/2 ounces) reduced-sodium chicken broth 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks Pinch of saffron, (optional) 2 tablespoons fresh lemon juice 1 cup couscous Cilantro sprigs, for garnish (optional)

Directions

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.

Cook’s Notes Cut the sweet potatoes into uniform chunks so they cook evenly in the stew.

Cook’s Notes

Cut the sweet potatoes into uniform chunks so they cook evenly in the stew.

Reviews (29)

 Add Rating & Review     163 Ratings   5 star values:        45    4 star values:        49    3 star values:        44    2 star values:        19    1 star values:        6

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Reviews (29)

Add Rating & Review     163 Ratings   5 star values:        45    4 star values:        49    3 star values:        44    2 star values:        19    1 star values:        6

Add Rating & Review

163 Ratings 5 star values: 45 4 star values: 49 3 star values: 44 2 star values: 19 1 star values: 6

163 Ratings 5 star values: 45 4 star values: 49 3 star values: 44 2 star values: 19 1 star values: 6

163 Ratings 5 star values: 45 4 star values: 49 3 star values: 44 2 star values: 19 1 star values: 6

  • 5 star values: 45 4 star values: 49 3 star values: 44 2 star values: 19 1 star values: 6

    Martha Stewart Member     Rating: 5 stars       11/11/2018   I don’t understand the bland comments. Remember when you are cooking from scratch you need to add salt, possibly more than you think. Sweet potatoes need salt just like white potatoes. Salt enhances the other flavors in the stew, so taste as you go and season as needed.  

Martha Stewart Member     Rating: Unrated       04/03/2014   I am not sure why, but this recipe didn't impress me. I took suggestions from the comments about grating up ginger, adding cinnamon to the dredging flour, adding garlic and extra flour and a couple cloves. I also garnished with sliced almonds along with cilantro. It seemed to be lacking something. I thought perhaps a diced red bell pepper or two? Perhaps some coconut milk? And I agree, the thighs should be cut into smaller pieces in order to get them more tender with such a short stewing time.  

Martha Stewart Member     Rating: Unrated       09/22/2013   I made this recipe as is w/o saffron and it was great! It definitely tasty and not at all bland. Will definitely make again!  

Martha Stewart Member     Rating: 5 stars       10/21/2012   I love this recipe, I've made it numerous times. I sometimes substitute fresh ginger and cinnamon sticks with ground ginger and ground cinnamon, it's just as good. I sometimes also add some garlic and an onion.  

Martha Stewart Member     Rating: Unrated       07/12/2012   Doing some changes, this turned out to be absolutely delicious. I used mor ginger, ground cinnamon and turmeric instead of saffron. Additionally, I served low-fat joghurt seasoned with salt, Tabasco & mint leaves. This was a lovely contrast in terms of temperature and texture. Last but not least, I flavoured the couscous. Besides salt and some olive oil I added soaked raisins and apricots (dried). tip: Cut the chicken into very small pieces to achieve tenderness in the short amount of time.  

Martha Stewart Member     Rating: Unrated       08/21/2011   Loved it! I added garlic and took steps to make the ginger more intense. The only other thing I would change would be to make more couscous! Fantastic-- tastes like it was more complicated than it was. Will be making it again and again.  

Martha Stewart Member     Rating: Unrated       05/13/2011   This is a wonderful recipe. I served it for dinner for some friends and they loved it! It is a comfort food and no, it is not bland. It is just right :) Tasty but not overly so. I highly recommend it!  

Martha Stewart Member     Rating: Unrated       01/30/2011   i have subscribed to everyfood sense 07  

Martha Stewart Member     Rating: Unrated       01/12/2011   A great meal on a cold night. I added some dried apricots and plums, which give the stew a sweetness that reminds me of Moroccan tangines. Also added a bit of Spanish paprika to balance out the sweetness. I've made similar dishes in my pressure cooker which cuts on the cooking time, and concentrates the flavors. This will be a new staple in my repertoire.  

Martha Stewart Member     Rating: Unrated       12/15/2010   this is a amazing recipe, wonderful for the cold weather. really takes the chill off your bones and very quick to cook.. I did add minced ginger when the recipe called to discard the 2 inch ginger and cinnamon stick. very healthy comfort food..  

Martha Stewart Member     Rating: Unrated       11/17/2010   This is stick-to-your-ribs, perfect comfort food. I also found it bland. Next time I'll chop up the ginger. I also added garlic, salt and pepper and served it over orzo. Easy and quick to make. Dinner was ready in 30 min.  

Martha Stewart Member     Rating: Unrated       08/13/2010   I've made this one at least 5 times. Doing it again tonite. Not sure why some are reporting below that it's bland. A little tip: I keep my ginger in the freezer, lasts for months. When I want to use it, I just use it frozen on a fine cheese grater. Maybe that's why mine doesn't taste bland, b/c there's ginger thru out. And I don't skimp on the saffron. I like the 2 suggestions of the clove in the pot and cinnamon in the flour dredge. Will give both those a "go" tonite!  

Martha Stewart Member     Rating: Unrated       06/18/2010   I made this last night and we LOVED it. It's going to be a new staple recipe, as we usually have almost all the ingredients on hand. I took the advice of former posters and spiced it up a little. I grated the ginger, rather than just dumping a chunk in and removing it, and I added ground cinnamon to the dredging flour. I also added a whole clove for extra depth, since we didn't have saffron, and I used a vidalia onion. Made me look forward to having the leftovers for lunch today!  

Martha Stewart Member     Rating: Unrated       03/14/2010   I thought this was bland. I added extra cinnamon and cumin to add something a bit more. I probably would not make this again. I've had real Moroccan food before and it's never this bland.  

Martha Stewart Member     Rating: Unrated       03/12/2010   Excellent! Followed it to a "T" and did not use the saffron. Very flavorful. It scared my 2 ^ 4 year old, so it was nuggets again for them....more for me and the hubby. It was super easy to make as well.  

Martha Stewart Member     Rating: Unrated       01/18/2010   I made this last night, and it was delicious as promised. It took about the hour that it said it would, and the ingredients are fairly convenient. It really is easy and impressive with a mild, sweet taste. The flour on the chicken really adds the extra bit of texture it needs.  

Martha Stewart Member     Rating: Unrated       01/14/2010   I am not good in the kitchen, I am frightened of most recipes but this is my very favorite that I use when I want to impress! I discovered it while living in Spain and have made it countless times since then. So delicious and so easy to make. Season to taste and don't be afraid to use powdered cinnamon either! I also add flour while the stew is simmering to make it extra thick.  

Martha Stewart Member     Rating: Unrated       12/14/2009   I made this tonight as, surprise, I had all the ingredients on hand! It was very tasty, even hubby, who does not care for couscous, liked it. My 2 yo loved it! I used chicken breast and used the shorter cooking times, accordingly. I also used a packet of saffron-flavored seasoning (from Goya) which I found in the ethnic aisle in my local grocer. I use it instead of saffron all the time and it is a decent substitute, more affordable and adds on a bit more flavor, as well. I will make this again!  

Martha Stewart Member     Rating: Unrated       07/29/2008   well folks, I've read all the comments, and as usual some are pro and some are con. I will find out for myself. but without making it I agree about splurging and gettikng Saffron (it always makes things taste better). However I must find something on my diet that I can substitute for the sweet potatoes (which I hate anyway) I'm so glad so many of you have tried this meal and came back to comment. Thanks gals  

Martha Stewart Member     Rating: Unrated       06/25/2008   I was very excited about this recipe, but was sadly dissapointed. I didn't alter it at all, and it is very, very bland. The textures are very good though. Just be sure to kick up the spice!!!  

Martha Stewart Member     Rating: Unrated       03/31/2008   I used this recipe more as a base to modify. I added apples and extra spice and it was delicious! I had initially intended to pair it with rice, but was so glad I went with the couscous. Perfect!  

Martha Stewart Member     Rating: Unrated       01/31/2008   This was great and so easy! I made coconut rice instead of couscous because the flavors go great together (jasmine rice with equal parts lite coconut milk  

Martha Stewart Member     Rating: Unrated       12/06/2007   This recipe is fabulous and has become a staple in our household. It's SO easy. I add a little cinnamin to the flour that you dredge the chicken in which adds a nice bit of flavor. I also use the already peeled and cubed sweet potatoes that you can find in the produce section. That makes it even easier. I like to serve it over Near East's Parmesean Couscous - Yummy!  

Martha Stewart Member     Rating: Unrated       12/05/2007   This recipe was excellent. I didn't have any regular couscous on hand so I substituted Isreali couscous. The heaver texture made the meal a little more substantial.  

Martha Stewart Member     Rating: Unrated       11/27/2007   This is similar to a more complicated recipe I used to make. I add some golden raisins and slivered toasted almonds and the recipes taste exactly alike. We can't tell a difference (except in the cooking time and ingredient lists), and my 2-year-old loves it.  

Martha Stewart Member     Rating: Unrated       11/21/2007   This surpassed expectations. I highly recommend splurging and getting a little packet of saffron threads. I wish I had added more sweet potatoes than the recipe stated. They were so yummy. It didn't need the couscous. The sweet potatoes were starchy and filling enough. My 9 yr. old daughter loved ithe whole thing.  

Martha Stewart Member     Rating: Unrated       11/08/2007   This recipe was so much better than I could have expected! An exotic dish with amazing flavor, and not too rich. I'll be making this again soon! :)

    Martha Stewart Member

    Rating: 5 stars 11/11/2018

I don’t understand the bland comments. Remember when you are cooking from scratch you need to add salt, possibly more than you think. Sweet potatoes need salt just like white potatoes. Salt enhances the other flavors in the stew, so taste as you go and season as needed.

Rating: 5 stars

Rating: Unrated 04/03/2014

I am not sure why, but this recipe didn’t impress me. I took suggestions from the comments about grating up ginger, adding cinnamon to the dredging flour, adding garlic and extra flour and a couple cloves. I also garnished with sliced almonds along with cilantro. It seemed to be lacking something. I thought perhaps a diced red bell pepper or two? Perhaps some coconut milk? And I agree, the thighs should be cut into smaller pieces in order to get them more tender with such a short stewing time.

Rating: Unrated

Rating: Unrated 09/22/2013

I made this recipe as is w/o saffron and it was great! It definitely tasty and not at all bland. Will definitely make again!

Rating: 5 stars 10/21/2012

I love this recipe, I’ve made it numerous times. I sometimes substitute fresh ginger and cinnamon sticks with ground ginger and ground cinnamon, it’s just as good. I sometimes also add some garlic and an onion.

Rating: Unrated 07/12/2012

Doing some changes, this turned out to be absolutely delicious. I used mor ginger, ground cinnamon and turmeric instead of saffron. Additionally, I served low-fat joghurt seasoned with salt, Tabasco & mint leaves. This was a lovely contrast in terms of temperature and texture. Last but not least, I flavoured the couscous. Besides salt and some olive oil I added soaked raisins and apricots (dried). tip: Cut the chicken into very small pieces to achieve tenderness in the short amount of time.

Rating: Unrated 08/21/2011

Loved it! I added garlic and took steps to make the ginger more intense. The only other thing I would change would be to make more couscous! Fantastic– tastes like it was more complicated than it was. Will be making it again and again.

Rating: Unrated 05/13/2011

This is a wonderful recipe. I served it for dinner for some friends and they loved it! It is a comfort food and no, it is not bland. It is just right :) Tasty but not overly so. I highly recommend it!

Rating: Unrated 01/30/2011

i have subscribed to everyfood sense 07

Rating: Unrated 01/12/2011

A great meal on a cold night. I added some dried apricots and plums, which give the stew a sweetness that reminds me of Moroccan tangines. Also added a bit of Spanish paprika to balance out the sweetness. I’ve made similar dishes in my pressure cooker which cuts on the cooking time, and concentrates the flavors. This will be a new staple in my repertoire.

Rating: Unrated 12/15/2010

this is a amazing recipe, wonderful for the cold weather. really takes the chill off your bones and very quick to cook.. I did add minced ginger when the recipe called to discard the 2 inch ginger and cinnamon stick. very healthy comfort food..

Rating: Unrated 11/17/2010

This is stick-to-your-ribs, perfect comfort food. I also found it bland. Next time I’ll chop up the ginger. I also added garlic, salt and pepper and served it over orzo. Easy and quick to make. Dinner was ready in 30 min.

Rating: Unrated 08/13/2010

I’ve made this one at least 5 times. Doing it again tonite. Not sure why some are reporting below that it’s bland. A little tip: I keep my ginger in the freezer, lasts for months. When I want to use it, I just use it frozen on a fine cheese grater. Maybe that’s why mine doesn’t taste bland, b/c there’s ginger thru out. And I don’t skimp on the saffron. I like the 2 suggestions of the clove in the pot and cinnamon in the flour dredge. Will give both those a “go” tonite!

Rating: Unrated 06/18/2010

I made this last night and we LOVED it. It’s going to be a new staple recipe, as we usually have almost all the ingredients on hand. I took the advice of former posters and spiced it up a little. I grated the ginger, rather than just dumping a chunk in and removing it, and I added ground cinnamon to the dredging flour. I also added a whole clove for extra depth, since we didn’t have saffron, and I used a vidalia onion. Made me look forward to having the leftovers for lunch today!

Rating: Unrated 03/14/2010

I thought this was bland. I added extra cinnamon and cumin to add something a bit more. I probably would not make this again. I’ve had real Moroccan food before and it’s never this bland.

Rating: Unrated 03/12/2010

Excellent! Followed it to a “T” and did not use the saffron. Very flavorful. It scared my 2 ^ 4 year old, so it was nuggets again for them….more for me and the hubby. It was super easy to make as well.

Rating: Unrated 01/18/2010

I made this last night, and it was delicious as promised. It took about the hour that it said it would, and the ingredients are fairly convenient. It really is easy and impressive with a mild, sweet taste. The flour on the chicken really adds the extra bit of texture it needs.

Rating: Unrated 01/14/2010

I am not good in the kitchen, I am frightened of most recipes but this is my very favorite that I use when I want to impress! I discovered it while living in Spain and have made it countless times since then. So delicious and so easy to make. Season to taste and don’t be afraid to use powdered cinnamon either! I also add flour while the stew is simmering to make it extra thick.

Rating: Unrated 12/14/2009

I made this tonight as, surprise, I had all the ingredients on hand! It was very tasty, even hubby, who does not care for couscous, liked it. My 2 yo loved it! I used chicken breast and used the shorter cooking times, accordingly. I also used a packet of saffron-flavored seasoning (from Goya) which I found in the ethnic aisle in my local grocer. I use it instead of saffron all the time and it is a decent substitute, more affordable and adds on a bit more flavor, as well. I will make this again!

Rating: Unrated 07/29/2008

well folks, I’ve read all the comments, and as usual some are pro and some are con. I will find out for myself. but without making it I agree about splurging and gettikng Saffron (it always makes things taste better). However I must find something on my diet that I can substitute for the sweet potatoes (which I hate anyway) I’m so glad so many of you have tried this meal and came back to comment. Thanks gals

Rating: Unrated 06/25/2008

I was very excited about this recipe, but was sadly dissapointed. I didn’t alter it at all, and it is very, very bland. The textures are very good though. Just be sure to kick up the spice!!!

Rating: Unrated 03/31/2008

I used this recipe more as a base to modify. I added apples and extra spice and it was delicious! I had initially intended to pair it with rice, but was so glad I went with the couscous. Perfect!

Rating: Unrated 01/31/2008

This was great and so easy! I made coconut rice instead of couscous because the flavors go great together (jasmine rice with equal parts lite coconut milk

Rating: Unrated 12/06/2007

This recipe is fabulous and has become a staple in our household. It’s SO easy. I add a little cinnamin to the flour that you dredge the chicken in which adds a nice bit of flavor. I also use the already peeled and cubed sweet potatoes that you can find in the produce section. That makes it even easier. I like to serve it over Near East’s Parmesean Couscous - Yummy!

Rating: Unrated 12/05/2007

This recipe was excellent. I didn’t have any regular couscous on hand so I substituted Isreali couscous. The heaver texture made the meal a little more substantial.

Rating: Unrated 11/27/2007

This is similar to a more complicated recipe I used to make. I add some golden raisins and slivered toasted almonds and the recipes taste exactly alike. We can’t tell a difference (except in the cooking time and ingredient lists), and my 2-year-old loves it.

Rating: Unrated 11/21/2007

This surpassed expectations. I highly recommend splurging and getting a little packet of saffron threads. I wish I had added more sweet potatoes than the recipe stated. They were so yummy. It didn’t need the couscous. The sweet potatoes were starchy and filling enough. My 9 yr. old daughter loved ithe whole thing.

Rating: Unrated 11/08/2007

This recipe was so much better than I could have expected! An exotic dish with amazing flavor, and not too rich. I’ll be making this again soon! :)

All Reviews for Moroccan Chicken Stew with Sweet Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Moroccan Chicken Stew with Sweet Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest