Moroccan Chicken Stew with Sweet Potatoes

Ingredients

• all-purpose flour
• boneless skinless chicken thighs
• salt and pepper
• olive oil
• onion
• fresh ginger
• cinnamon stick
• reduced-sodium chicken broth
• sweet potatoes
• saffron
• fresh lemon juice
• couscous
• fresh cilantro stem

Preparation

1. 1place flour in a wide , shallow bowl
2. 2season chicken with salt and pepper
3. 3dredge in flour , shaking off excess
4. 4in a 5-quart dutch oven or heavy pot , heat oil over medium-high
5. 5add chicken , and cook until browned , 4 to 6 minutes per side
6. 6transfer to a plate
7. 7add onion , ginger , and cinnamon to pot
8. 8cook , stirring occasionally , until onion starts to soften , 2 to 3 minutes
9. 9return chicken to pot
10. 10add broth , sweet potatoes , and , if using , saffron
11. 11bring to a boil
12. 12reduce heat , and simmer until chicken is cooked through and sweet potatoes are tender , 10 to 15 minutes
13. 13discard ginger and cinnamon
14. 14stir in lemon juice , and season stew with salt and pepper
15. 15while stew is simmering prepare couscous according to package directions
16. 16serve chicken stew with couscous
17. 17garnished with cilantro , if desired