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Dinner: Moroccan Stew
This is one of my favorite recipes, and if you love curry and sweet potatoes you will really enjoy it.
This recipe includes superfoods such as:
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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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Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 207 kcal | ||
| Fat 5.48 g | ||
| Carbohydrate 22.09 g | ||
| Protein 18.31 g | ||
| Iron 106 mg | ||
| Calcium 56 mg | ||
| Cholesterol 33 mg | ||
| Monounsaturated Fat 2.66 g | ||
| Polyunsaturated Fat 1.31 g | ||
| Saturated Fat 0.98 g | ||
| Trans Fat 0.01 | ||
| Sodium 731 mg | ||
| Sugar 3.52 g | ||
| Potassium 529 mg | ||
| Vitamin A 425 mcg | ||
| Vitamin C 221 mg | ||
| Fiber 4.6 g | ||
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