Moroccan Stew
Nutrition per Serving
207
Calories
18.31g
Protein
22.09g
Carbs
5.48g
Fat
This is one of my favorite recipes, and if you love curry and sweet potatoes you will really enjoy it.
Ingredients
1 tsp chili powder
1 tsp ground coriander
1 tsp cumin
2 tsps curry powder
1/4 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
1 lb chicken breast, cut in small pieces
3 cups chicken stock
1/4 lemon yields lemon juice
2 stalks large celery, diced
3 sprigs cilantro, fresh, leaves, chopped
2 cloves garlic, minced
2 tsps ginger root, grated
1 medium onion, diced
1/2 medium green bell pepper, diced
1 5" long jersey sweet potato, cubed
14 1/2 oz petite tomatoes, canned
15 oz chickpeas, drained
2 tbsps natural peanut butter
Instructions
1. Sauté cubed chicken breast with oil over medium-high heat.
2. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
3. Add stock, sweet potatoes, tomatoes, chickpeas, lemon juice, ginger root, and spices. (Set aside peanut butter and cilantro for later).
4. Bring to a boil, reduce heat to low, cover and simmer for 40 minutes.
5. Stir in peanut butter and cilantro. Mix well. Simmer for 5 more minutes.
6. Note: this is great the second and third day when the potatoes start to break down and thicken the stew. Re-heats well.
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