Recipe for Moroccan Chicken with Sweet Potatoes
Eating gluten-free doesn’t mean giving up flavor. Turmeric, paprika, and cumin are typical spices used in Moroccan cooking. This exotic style is delicious and has lots of great health benefits.
Preparation time: 10 minutes
Cook time: 90 minutes
Yield: 8 servings
2 tablespoons canola oil
Pinch ground turmeric
1 pound bone-in, skinless chicken breasts
1 pound bone-in, skinless chicken thighs
1 large onion, chopped
1 jalapeño pepper, seeded and chopped
1-1/2 teaspoons paprika
Pinch cayenne pepper
1/2 teaspoon cumin
1 cup water
1 pound sweet potatoes, peeled and chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
Freshly ground pepper, to taste
Heat oil in a Dutch oven, add turmeric, and sauté chicken breasts and thighs for 8 to 12 minutes, until evenly brown, stirring frequently.
Reduce heat to low. Add onion, pepper, paprika, cayenne pepper, and cumin with a cup of water, just enough to cover the meat. Add sweet potatoes. Cover Dutch oven tightly and cook for 15 minutes.
Preheat the oven to 350 degrees. Place Dutch oven in preheated oven and cook for 60 to 90 minutes until meat is very tender, adding water to keep the stew moist.
Stir the parsley and cilantro into the meat and add tablespoon of water if the stew appears dry.
Per serving: Calories: 189; Total fat: 9g; Saturated fat: 2g; Cholesterol: 54mg; Sodium: 54mg; Carbohydrates: 11g; Fiber: 2g; Sugar: 0g; Protein: 18g.